INGREDIENTS
3 tsps
apple cider vinegar
1/2 tsp
black pepper
1 lb
brussels sprouts
1 lb
butternut squash
1 lb
cauliflower florets
1/4 tsp
dried basil
1/2 tsp
dried rosemary
1 tsp
dried thyme
10 servings
fresh parsley
3/4 tsp
kosher salt
3 Tbsps
olive oil
2 Tbsps
whole grain dijon mustard
8 ozs
yukon gold potatoes