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Dijon Oven-Roasted Vegetables

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6 servings, 1 cup each

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.

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What You Need

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Make It

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  • 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.

Special Equipment Needed


Substitute zucchini for the yellow squash, and 6 quartered radishes for the onion wedges.

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.


  • 6 servings, 1 cup each

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1 Carb Choice

Diet Exchange

  • 1/2 Starch
  • 1 Vegetable
  • 1-1/2 Fat

Nutrition Bonus

A mixture of Italian dressing and Dijon mustard brings bold flavor to these roasted vegetables, a good source of vitamin C.

Nutritional Information

Serving Size 6 servings, 1 cup each
Calories 140
Total fat 9g
Saturated fat 1g
Cholesterol 5mg
Sodium 290mg
Carbohydrate 12g
Dietary fiber 3g
Sugars 4g
Protein 3g
% Daily Value
Vitamin A 8 %DV
Vitamin C 10 %DV
Calcium 4 %DV
Iron 8 %DV

* 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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