Oil-Free Roasted Red Potatoes

Mmmmmm Nummy!

Last night we made Roasted Red Potatoes for dinner.  Of course, we ate it all before I could get a photo, but it was delish!  And, my daughter ate it, the asparagus too!

What you need:

3 large red potatoes diced into small cubes
12 spears asparagus chopped into 1 inch long pieces
1 cup frozen corn
2 tbsp brown mustard (sodium free if you can find it)
1 tsp liquid aminos (optional)
1/8 cup white wine vinegar
2 tbsp water
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika

The steps:

Preheat your oven to 425.

Chop and dice the asparagus and potatoes.

Throw chopped veggies and corn into an 8x8 glass baking dish.

In a small bowl, mix the remaining ingredients.  Taste the mustard sauce.  If it is too tangy for your liking, add more water. 

Pour mustard sauce over the veggie mix and mix in using a spoon until all the veggies are evenly coated.

Bake for 40 minutes.

Serves 4.  Great with a side of applesauce and a green salad.