Roasted Fall Vegetables

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Betty Crocker
Nutrition per serving    (USDA % daily values)
CAL
531
FAT
5%
CHOL
1%
SOD
8%

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Ingredients for 2 servings

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

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