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Ingredients

• 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

Description

Roasted Veggies Ready In 30 Minutes. Mixed With Honey-mustard Dressing And Sprinkled With Cheese, These Oven-roasted Vegetables Make A Fresh And Crispy Side Dish.

Betty Crocker