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Main dishes

Oven-Roasted Root Vegetables

Oven-Roasted Root Vegetables recipe
photo by:kraft
Oven roasting and a raspberry vinaigrette bring out the natural sweetness of Brussels sprouts, turnips, carrots and sweet potatoes.
time
prep:
10 min
total:
55 min
servings
total:
6 servings
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What You Need

1
lb.  Brussels sprouts, trimmed
3/4
lb.  turnips, peeled, cut into 1-inch chunks
3/4
lb.  sweet potatoes, peeled, cut into 1-inch chunks
1/2
lb.  carrots, peeled, cut into 1-inch chunks
1/3
cup  KRAFT Raspberry Vinaigrette with Poppyseed Dressing made with Extra Virgin Olive Oil

Make It

PREHEAT oven to 425°F. Toss vegetables with dressing.

SPREAD evenly into 15x10x1-inch baking pan sprayed with cooking spray.

BAKE 45 min. or until vegetables are tender and golden brown, stirring after 30 min.

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