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Dijon Oven-Roasted Vegetables
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Dijon Oven-Roasted Vegetables

50 Min(s)
15 Min(s) Prep
35 Min(s) Cook
Healthy Living
Try our Dijon Oven-Roasted Vegetables as a side dish with your lunch or dinner. Our Dijon Oven-Roasted Vegetables recipe is a zesty and colorful dish.
What You Need
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6 servings
Original recipe yields 6 servings
1/2 cup KRAFT Tuscan House Italian Dressing
2 Tbsp. GREY POUPON Dijon Mustard
1/2 lb. small red potatoes (about 6), quartered
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
1
Heat oven to 425ºF.
2
Mix dressing and mustard until blended.
3
Toss potatoes with 2 Tbsp. dressing mixture in large bowl; spread onto bottom of large shallow pan sprayed with cooking spray.
4
Bake 15 min. Meanwhile, toss asparagus, squash and onions with remaining dressing mixture.
5
Add asparagus mixture to pan with potatoes. Bake 18 to 20 min. or until vegetables are tender.
Kitchen Tips
Tip 1
Variation
Substitute zucchini for the yellow squash, and 6 quartered radishes for the onion wedges.
Tip 2
Trimming Fresh Asparagus
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.
Nutrition
Calories
140
Calories From Fat
0
% Daily Value*
Total Fat 9g
12%
Saturated Fat 1g
5%
Trans Fat 0g
Cholesterol 5mg
2%
Sodium 290mg
13%
Total Carbohydrates 12g
4%
Dietary Fibers 3g
11%
Sugars 4g
8%
Protein 3g
6%
Vitamin A
8%
Vitamin C
10%
Calcium
4%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
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.
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