Cooked - Roasted Vegetable Medley

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Roasted Vegetable Medley

1.0

3 tablespoons extra-virgin olive oil

1 tablespoon yellow mustard

1 teaspoon ground pepper

1 teaspoon garlic powder

1 teaspoon paprika

½ teaspoon salt, divided

1 medium purple sweet potato, scrubbed and cut into ¾-inch pieces (about 3 cups)

1 medium bulb fennel, cored and sliced crosswise (about 1 ½ cups)

3 medium carrots, peeled and diagonally sliced ½-inch thick (about 1 ½ cups)

2 cups cubed butternut squash

2 cups halved Brussels sprouts

1 tablespoon chopped mixed fresh herbs (such as thyme and parsley)

Position oven racks in uppermost and lowest positions; preheat to 450°F. Line 2 large rimmed baking sheets with parchment paper.
Whisk 3 tablespoons oil, 1 tablespoon mustard, 1 teaspoon each pepper, garlic powder and paprika and ¼ teaspoon salt together in a large bowl. Add sweet potato pieces, fennel slices, carrot slices, 2 cups squash and 2 cups Brussels sprouts; toss to evenly coat. Divide between the prepared baking sheets; spread in an even layer
Roast until tender and browned in spots, stirring and rotating the pans top to bottom halfway through, 20 to 25 minutes. Sprinkle with 1 tablespoon herbs and the remaining ¼ teaspoon salt.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥦Vegetable Side Dish

Cuisine🇺🇸American

Occasions📆Everyday👨‍👩‍👧‍👦Family Gathering🎉Holiday

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 41 weeks ago

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