Roasted Fall Vegetables

Roasted veggies ready in 30 minutes. Mixed with honey-mustard dressing and sprinkled with cheese, these oven-roasted vegetables make a fresh and crispy side dish.

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Prep Time 10 min
Total Time 30 min
Servings 2

Ingredients

4: ounces baby carrots, cut lengthwise in half (3/4 cup)

6: ounces butternut or acorn squash, peeled and cut into 3/4-inch cubes

: 1/2-pound leek, cut into pieces (1/2 cup)

5: small new potatoes, cut into 1-inch chunks (1/2 pound)

2: tablespoons honey-mustard dressing

2: teaspoons grated Parmesan cheese

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Directions

1 Heat oven to 450°. Line jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, with aluminum foil. Spray foil with cooking spray.
2 Mix carrots, squash, leek and potatoes with dressing until evenly coated. Place vegetables in single layer on foil. Sprinkle with cheese. Roast 20 minutes or until vegetables are tender.

EXPERT TIPS

Expert Tips

Roasting vegetables intensifies their flavors, and produces a crisp, dry surface. For a fresh, moist look, drizzle with additional salad dressing just before using.

Got questions? Our experts have the answers. Ask Betty now.