Mixed with honey-mustard dressing, these oven-roasted fall vegetables make a fresh and crispy side dish that's ready in 30 minutes.
ounces baby carrots, cut lengthwise in half (3/4 cup)
ounces butternut or acorn squash, peeled and cut into 3/4-inch cubes
1/2-pound leek, cut into pieces (1/2 cup)
small new potatoes, cut into 1-inch chunks (1/2 pound)
tablespoons honey-mustard dressing
teaspoons grated Parmesan cheese
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.
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.
Roasting vegetables intensifies their flavors, and produces a crisp, dry surface. For a fresh, moist look, drizzle with additional salad dressing just before using.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
Exchanges:2 Starch; 2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.