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Cook'n with Betty Crocker 
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Roasted Fall Vegetables |
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Serves: 2 Print this RecipePrep: 10 min Roast: 20 min Roasting vegetables intensifies their flavors, and produces a crisp, dry surface. For a fresh, moist look, drizzle with additional salad dressing just before using. 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 leeks, 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. 1 Serving: Calories 220 (Calories from Fat 55); Fat 6g (Saturated 1g); Cholesterol 0mg; Sodium 170mg; Carbohydrate 43g (Dietary Fiber 6g); Protein 5g % Daily Value: Vitamin A 100%; Vitamin C 28%; Calcium 10%; Iron 14% Diet Exchanges: 2 Starch, 2 Vegetable, 1/2 Fat From "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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