One of the things I love most about Spring is seeing everything that has been brown & dried up since last fall coming back to life. Or course, the flowers are the first things sending up their new shoots. The daffodils are blooming and other flowers are right behind them. All it took was just one unseasonally very warm day to send our weeping cherry from budding to full bloom. It is quite spectacular and beautiful to see!
The garden is also getting in on the act. The rhubarb is sending up it’s alien-like shoots and the garlic I planted in the fall has broken ground. The spring onions are well on their way and we’ll be harvesting them soon. And while it has been many years since I grew my own asparagus, I know it is coming up in my friends’ gardens. That means it is time to start posting Spring vegetable recipes. I’m starting with a mixed roasted one that includes asparagus, potatoes, and yellow squash. It was a colorful complement to our Easter lamb this past weekend and something we’ll be eating all Spring long!
Dijon Roasted Veggies
Dijon Roasted Vegetables (adapted from kraftrecipes.com)
Prep Time: 15 minutes, Total Time: 50 minutes, Makes 6 servings
Ingredients:
- 1/2 cup Italian Dressing
- 2 tablespoons Dijon Mustard
- 1 pound small red potatoes, quartered
- 1 pound fresh asparagus spears, trimmed and cut into 1-inch lengths
- 2 small yellow squash, quartered, cut into 1/2-inch pieces
- 1 red onion, cut into thin wedges
Directions:
Preheat oven to 425º F. Mix the dressing and mustard until blended.
Prep the veggies & put together the dressing.
Toss the potatoes with 3 tablespoons of the dressing mixture in a large bowl. Spread them onto a large baking sheet sprayed with cooking spray. Bake the potatoes for 15 minutes. Meanwhile, toss the asparagus, squash and onions with the remaining dressing mixture. Add the asparagus mixture to the pan with the potatoes.
Add the rest of the veggies to the potatoes on the baking sheet.
Bake them for 18 to 20 minutes or until the vegetables are tender. Serve warm.
The veggies are ready to go!
They make a perfect veggie dish for Spring!
So excited to be eating fresh Spring vegetables again! ~Linda
Dijon Roasted Vegetables (adapted from kraftrecipes.com)
Prep Time: 15 minutes, Total Time: 50 minutes, Makes 6 servings
Ingredients:
- 1/2 cup Italian Dressing
- 2 tablespoons Dijon Mustard
- 1 pound small red potatoes, quartered
- 1 pound fresh asparagus spears, trimmed, cut into 1-inch lengths
- 2 small yellow squash, quartered, cut into 1/2-inch pieces
- 1 red onion, cut into thin wedges
Directions:
Preheat oven to 425º F. Mix the dressing and mustard until blended.
Toss the potatoes with 3 tablespoons of the dressing mixture in a large bowl. Spread them onto a large baking sheet sprayed with cooking spray. Bake the potatoes for 15 minutes. Meanwhile, toss the asparagus, squash and onions with the remaining dressing mixture. Add the asparagus mixture to the pan with the potatoes. Bake them for 18 to 20 minutes or until the vegetables are tender. Serve warm.