• 3 tbs. Olive Oil
  • 2 tbs. Whole-Grain Mustard
  • 1 tbs. fresh Thyme
  • 2 tbs. Blazing Apple Cider Vinegar
  • 1/2 tsp. Sea Salt
  • 1/4 tsp. Black Pepper
  • 3 cups Butternut Squash – peeled and cubed (about 1 lb.)
  • 2 1/2 cups Parsnips – peeled and cut into pieces
  • 1 lb Brussel Sprouts – cut in half
  • 1/2 lb. Yukon Gold Potatoes – cut into pieces


Preheat oven to 450 degrees. In a large bowl, whisk together the oil, thyme, mustard, Blazing Apple Cider Vinegar, salt and pepper. Toss in the butternut squash, parsnips, Brussel sprouts and potatoes. Make sure to coat evenly. Spread vegetables on a baking sheet lined with parchment paper and bake for 25 minutes. Turn the vegetables over after 25 minutes and bake again for another 10 minutes until golden brown and tender.

Remove from oven and toss with the remaining Blazing Apple Cider Vinegar.

No comments so far.

Leave a Reply

Your email address will not be published. Website Field Is Optional.

Your NameYour Name