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Angie's Roasted Harvest Vegetables
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Angie's Roasted Harvest Vegetables

1 Hr(s) 5 Min(s)
15 Min(s) Prep
50 Min(s) Cook
Healthy Living
Cranberry juice and pancake syrup put the tart and sweet in this delicious Healthy Living roasted vegetable dish.
What You Need
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8 servings
Original recipe yields 8 servings
2 sweet potatoes, peeled, cut into wedges
2 parsnip s, peeled, sliced
1 bulb fennel, sliced
1 red onion, sliced
1/2 cup KRAFT Classic CATALINA Dressing
1/2 cup cranberry juice
1/4 cup maple-flavored or pancake syrup
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Let's Make It
1
Heat oven to 350°F.
2
Toss first 4 ingredients in large baking dish.
3
Mix remaining ingredients; pour over vegetables.
4
Bake 50 min. or until vegetables are tender.
Kitchen Tips
Tip 1
Storage Know-How
Because of their natural gases, storing potatoes and onions together can cause potatoes to rot more quickly.
Tip 2
How to Shed No Tears
To avoid crying while peeling or slicing onions, just chill them in the freezer for 10 to 15 min. before slicing. Or, hold the onions under cold running water while removing the peels.
Nutrition
Calories
140
Calories From Fat
0
% Daily Value*
Total Fat 3.5g
4%
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 240mg
10%
Total Carbohydrates 28g
10%
Dietary Fibers 3g
11%
Sugars 17g
34%
Protein 1g
2%
Vitamin A
120%
Vitamin C
15%
Calcium
4%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
8 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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