Sheet Pan Oven Roasted Vegetables

INGREDIENTS

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