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Main dishes

Roasted Winter Vegetable Trio

Roasted Winter Vegetable Trio recipe
photo by:kraft
Say NO to boring veggies. Instead, opt for this flavorful side dish of Brussels sprouts, carrots and potatoes tossed in a zesty dressing.
10 min
45 min
8 servings, 3/4 cup each
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What You Need

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