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The ultimate sheet pan healthy roasted vegetables, perfectly spiced and roasted to sweet tender perfection!  Great for meal prep too! #roastedvegetables #sheetpan #healthy #smartpoints #weightwatchers #healthysidedishes #fallrecipes
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5 from 42 votes

Sheet Pan Oven Roasted Vegetables

Mixed vegetables are tossed in an herbed mustard sauce, then roasted until perfectly tender and charred.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Side Dish
Cuisine: American
Keyword: roasted vegetables
Servings: 10 servings
Calories: 104kcal


  • 3 Tbsp olive oil
  • 2 Tbsp whole-grain dijon mustard
  • 3 tsp apple cider vinegar
  • 1 tsp dried thyme
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried rosemary
  • 1/4 tsp dried basil
  • 1 lb. peeled and cubed butternut squash
  • 1 lb. cauliflower florets
  • 1 lb. brussels sprouts, halved
  • 8 oz baby purple or yukon potatoes, halved or quartered
  • minced fresh parsley, for garnish


  • Preheat oven to 450 F degrees. Line a large baking sheet with parchment paper sprayed lightly with cooking spray. Set aside.
  • In a large mixing bowl, combine olive oil, mustard, vinegar, thyme, salt, pepper, rosemary and basil, and whisk. Add chopped squash, cauliflower, brussels and potatoes, stirring to coat.
  • Spread vegetable mixture in a single layer on prepared baking sheet. Bake for 20 minutes, stir gently, then bake another 15 minutes.
  • Serve garnished with minced parsley if desired.



Calories: 104kcal | Carbohydrates: 14g | Protein: 3g | Fat: 4g | Sodium: 237mg | Potassium: 569mg | Fiber: 4g | Sugar: 2g | Vitamin A: 5165IU | Vitamin C: 72.5mg | Calcium: 61mg | Iron: 2.1mg