1 lb. fresh asparagus spears, trimmed, cut into 1-inch lengths
2 small yellow squash, quartered, cut into 1/2-inch pieces
1 small red onion, cut into thin wedges
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Let's Make It
Heat oven to 425ºF.
Mix dressing and mustard until blended.
Toss potatoes with 2 Tbsp. dressing mixture in large bowl; spread onto bottom of large shallow pan sprayed with cooking spray.
Bake 15 min. Meanwhile, toss asparagus, squash and onions with remaining dressing mixture.
Add asparagus mixture to pan with potatoes. Bake 18 to 20 min. or until vegetables are tender.
Substitute zucchini for the yellow squash, and 6 quartered radishes for the onion wedges.
Asparagus spears snap off naturally where they are tough. Simply bend the spear near the bottom end and it will break off at the right point. Or, remove an inch or so of the "woody" portion off the bottom of the stalks with a sharp knife.
A mixture of Italian dressing and Dijon mustard brings bold flavor to these roasted vegetables, a good source of vitamin C.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 1g
Trans Fat 0g
Cholesterol less than 5mg
Total Carbohydrates 12g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.