Enjoy the tender, sweet taste of these Oven-Roasted Root Vegetables. Bake these vegetables in the oven until they're a scrumptious golden brown.
What You Need
Original recipe yields 6 servings
1 lb. Brussels sprouts, trimmed
3/4 lb. turnip s, peeled, cut into 1-inch chunks
3/4 lb. sweet potatoes, peeled, cut into 1-inch chunks
1/2 lb. carrot s, peeled, cut into 1-inch chunks
1/3 cup KRAFT Raspberry Vinaigrette with Poppyseed Dressing made with Extra Virgin Olive Oil
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Let's 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.
Calories From Fat
% Daily Value*
Total Fat 2g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.