Sheet Pan Roasted Vegetables with Thyme

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Sheet Pan Roasted Vegetables with Thyme


This is a healthy dish, and for a crowd! I made this for Thanksgiving dinner, but I have made variations of it many times since.  Feel free to change out your vegetables or seasoning, add bacon, etc.  It made two sheet pans worth, so if you want less, just reduce the amount/type of vegetables. 

3 tablespoons olive oil
2 tablespoons whole-grain mustard
2 tablespoon chopped fresh thyme
2 tablespoon lemon juice, divided
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 small butternut squash, peeled cubed (about 2-3 cups)
2-4 turnips, peeled and cut into 1-in. pieces
1 pound Brussels sprouts, trimmed and halved
2 green apples, peeled and cubed
1 tablespoon butter
1 tbp course ground dijon mustard


Preheat oven to 450°F. Combine oil, mustard, thyme, 2 teaspoons vinegar, salt, and pepper in a bowl, stirring with a whisk. 

Combine butternut squash, parsnips, and Brussels sprouts, in a large bowl. Add mustard mixture to squash mixture; toss to coat. 

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. 

While root veggies cook, with about 10 minutes go, prepare the apples: In a saute pan, heat the butter on medium-high until melted. Cook, stirring occasionally and swirling the pan, 2 to 3 minutes, or until deep golden brown and fragrant. Add the apple and mustard seeds; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened and fragrant. Turn off the heat and stir in hte lemon juice. season with salt and pepper to taste. Transfer to a bowl and set aside in a warm place.

Remove pan from oven. Drizzle with remaining 1 teaspoon lemon juice and additional fresh thyme (or all other herbs you have available) ; add apples and toss.  

Serve warm.

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