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Roasted Winter Vegetable Trio

4.6 (5)
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Roasted Winter Vegetable Trio recipe
photo by:
kraft
OMG, this is delicious. My whole family enjoyed it. I shared with friends, they loved it too!!!!!! YUM YUM YUM
posted by
 a cook
on 3/28/2012
time
prep:
10 min
total:
45 min
servings
total:
8 servings, 3/4 cup each
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What You Need

1
lb. Brussels sprouts, trimmed, cut in half
1
pkg.  (1 lb.) carrots, peeled, cut diagonally into 1-inch pieces
1
lb. new red potatoes, cut into quarters
1/2
cup KRAFT Zesty Italian Dressing
1
tsp. crushed red pepper
1
cup coarsely chopped PLANTERS Walnuts

Make It

HEAT oven to 400ºF.

TOSS vegetables with dressing and crushed pepper; spread onto bottom of 15x10x1-inch pan.

BAKE 15 min.

ADD nuts; mix lightly. Bake 20 min. or until potatoes are tender.

Kraft Kitchens Tips

Healthy Living
Save 30 calories and 3 grams of fat per serving by preparing with KRAFT Light Zesty Italian Dressing.
Food Facts
Small, bright green Brussels sprouts with compact heads will be more tender than larger ones. They are available late August through March.
Special Extra
Microwave 4 slices OSCAR MAYER Bacon on microwaveable plate topped with paper towel 5 min. or until browned and crisp, turning after 2 min. Chop bacon; toss with roasted vegetables before serving.
K:55807v0E:111636
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