Sheet Pan Roasted Vegetables with Thyme
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.