• Preheat oven to 350°F. In large bowl, whisk together olive oil, mustard, salt and pepper. Add carrots, potatoes, celery, sweet potatoes and Brussels sprouts. Toss to coat with olive oil mixture.
• Spread vegetables in single layer on lightly oiled baking sheet. Roast in 350ºF oven for 30 to 45 minutes or until vegetables are tender and slightly browned.

Tip: If vegetables don’t fit on one baking sheet, use two sheets if necessary.