Roasted Fall Vegetables

Roasted Fall Vegetables

Mixed with honey-mustard dressing, these oven-roasted fall vegetables make a fresh and crispy side dish that's ready in 30 minutes.

Prep Time

10

Minutes

Total Time

30

Minutes

Makes

2

servings

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
  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.
Makes 2 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Good 2 Know
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:

1 Serving (1 Serving)
  • Calories 220
    • (Calories from Fat 55),
  • Total Fat 6g
    • (Saturated Fat 1g,),
  • Cholesterol 0mg;
  • Sodium 170mg;
  • Total Carbohydrate 43g
    • (Dietary Fiber 6g,
  • Protein 5g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 2 Vegetable;
    *Percent Daily Values are based on a 2,000 calorie diet.