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Rosemary Dijon Roasted Vegetables made with Sprouts Farmers Market dijon mustard and a colorful medley of potatoes

Rosemary Dijon Roasted Vegetables

Author Beautiful Eats & Things


  • 1.5 lbs. Sprouts Baby Medley Potatoes cut into quarters
  • 2 yellow squash chopped
  • 2 cups fresh asparagus tips
  • 1 small purple onion chopped
  • ΒΌ cup Sprouts Organic Dijon Mustard
  • 2 Tbsp. Sprouts Organic Olive Oil
  • 2 Tbsp. Worcestershire sauce
  • 1 Tbsp garlic powder
  • 1 tsp. dried rosemary
  • 1 tsp. paprika
  • Salt/pepper to taste


  1. Preheat oven to 375 degrees F.
  2. In a large bowl, whisk together Sprouts Organic Dijon Mustard, Sprouts Organic Olive Oil,
    Worcestershire sauce, garlic powder, rosemary, and paprika. Add in the potatoes, squash,
    asparagus, and onion and toss until all ingredients are coated with sauce. Season with
    salt/pepper to taste.

  3. Pour ingredients into a 13x9 inch baking dish and bake for about 40 minutes, or until potatoes are tender.

  4. Garnish with additional rosemary, if desired and Enjoy!