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Today is September 25, 2022

Sheet Pan Vegetable Medley



2 tablespoons olive oil
1 tablespoon whole-grain Dijon mustard
1 teaspoon white wine vinegar
1 teaspoon dried thyme
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried rosemary
1/2 teaspoon dried basil
1 cups peeled and cubed sweet potato
1 1/2 cups cauliflower florets
1 1/2 cups Brussels sprouts, halved
2 cups purple or Yukon potatoes, halved or quartered


1. Preheat the oven to 450 degrees. Line a large baking sheet with parchment paper sprayed lightly with cooking spray. Set aside.
2. In a large mixing bowl, combine olive oil, mustard, vinegar, thyme, salt, pepper, rosemary and basil, and whisk. Add chopped cauliflower, Brussels sprouts and potatoes, stirring with clean hands to coat.
3. Spread vegetable mixture in a single layer on the prepared baking sheet. Bake for 20 minutes, stir gently, then bake for another 15 minutes.
4. Ready when potatoes can be easily pierced with a fork.


This recipe originally appeared in the April 2021 issue of Today in Mississippi and was included in Rebecca Turner's article "Plated with Rebecca Turner."

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