I really like making these sheet pan dinners. Roasting vegetables makes them delicious and the clean-up is as easy as crumpling up the piece of aluminum foil you cooked them on. To start cut up your vegetables and put them in a large bag or bowl, add olive oil and salt, and toss them to coat. Put the harder vegetables such as potatoes and carrots in a 425F oven and give them a 10 minute head start. Then spread the rest on the sheet pan and let it cook for another 20 minutes. Test for doneness. Serve with mustard sauce.
The mustard sauce consists of Dijon mustard, chopped parsley, minced onion, and lemon juice. I added a little water and some yellow mustard because we like sauce!