Baby carrots, fresh asparagus and new red potatoes are at the heart of this delicious Roasted Mediterranean Trio.
What You Need
Original recipe yields 8 servings
2 cups baby carrots
1/2 lb. fresh asparagus spears, trimmed
1/2 lb. new red potatoes, quartered
2 Tbsp. KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil
1/4 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1/4 cup KRAFT Grated Parmesan Cheese
1 tsp. black pepper
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Let's Make It
Heat oven to 450ºF. Toss vegetables with dressing; spread onto bottom of foil-lined 15x10-inch pan.
Bake 20 to 25 min. or until lightly browned, stirring occasionally.
Mix mayonnaise, cheese and pepper in same bowl. Add vegetables; mix lightly.
Stand fresh asparagus spears upright in a container filled with about 1 inch of water. Cover with a plastic bag and refrigerate.
Since the skins of new potatoes are tender, they do not need to be removed prior to cooking or eating the potatoes.
No need to wash the mixing bowl between recipe steps. Just mix the mayonnaise and cheese with any Italian dressing remaining in the bowl after tossing with the vegetables for extra flavor.
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
8 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.