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Main dishes

Roasted Brussels Sprouts & Carrots

Roasted Brussels Sprouts & Carrots recipe
photo by:kraft
It’s the dressing that makes these Brussels sprouts so tasty. They absorb the dressing over time, so the flavor is stronger in leftovers—if you have any.
time
prep:
20 min
total:
1 hr
servings
total:
10 servings, 1/2 cup each
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What You Need

1/3
cup  KRAFT Classic Balsamic Vinaigrette Dressing made with Extra Virgin Olive Oil
1
Tbsp.  brown sugar
1
Tbsp.  finely chopped fresh thyme
1
lb.  Brussels sprouts, halved
1
lb.  carrots, peeled, cut into 3-inch sticks
1
large  red onion, cut into 1/2-inch-thick slices

Make It

HEAT oven to 400°F.

MIX dressing, sugar and thyme until blended.

COMBINE vegetables in 13x9-inch pan. Add dressing mixture; toss to coat.

BAKE 40 min. or until vegetables are tender.

Kraft Kitchens Tips

Substitute
Substitute parsnips for the carrots.
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