Serves 10 (serving size: about 2/3 cup)

• 3 tablespoons olive oil
• 2 tablespoons whole-grain mustard
• 1 tablespoon chopped fresh thyme
• 1 tablespoon apple cider vinegar, divided
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 pound peeled cubed butternut squash (about 3 cups)
• 1 pound parsnips, peeled and cut into 1-in. pieces (about 2 1/4 cups)
• 1 pound Brussels sprouts, trimmed and halved
• 8 ounces small Yukon Gold potatoes, halved
• Cooking spray

How to Make It

1. Preheat oven to 450°F.
2. Combine oil, mustard, thyme, 2 teaspoons vinegar, salt, and pepper in a bowl, stirring with a whisk. Combine butternut squash, parsnips, Brussels sprouts, and potatoes in a large bowl. Add mustard mixture to squash mixture; toss to coat.
3. Spread vegetable mixture in a single layer on a foil-lined baking sheet coated with cooking spray. Bake at 450°F for 35 minutes or until browned and tender, stirring gently with a spatula after 25 minutes. Remove pan from oven. Drizzle with remaining 1 teaspoon vinegar; toss.
4. Variation: Lemon-Herb Sheet Pan Roasted Vegetables 
5. Combine 3 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper in a bowl, stirring with a whisk. Combine butternut squash, parsnips, Brussels sprouts, and potatoes from above recipe in a large bowl. Add oil mixture, 10 peeled garlic cloves, and 1/2 thinly sliced lemon to vegetables; toss to coat. Bake as directed in step 3 of above recipe. Remove pan from oven; sprinkle vegetables with 1 cup fresh flat-leaf parsley leaves, 1/3 cup chopped fresh chives, 1/4 cup chopped fresh dill, 1/2 teaspoon lemon zest strips, and 1 tablespoon fresh lemon juice; toss.
6.