1 lb. carrot s, peeled, cut diagonally into 1/2-inch-thick slices
1 red onion, cut into 1-inch chunks
1/3 cup KRAFT Balsamic Vinaigrette Dressing
1/3 cup maple-flavored or pancake syrup
1 Tbsp. chopped fresh rosemary
1/2 cup dried cranberries
1/4 cup toasted chopped PLANTERS Walnuts
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Let's Make It
Heat oven to 400ºF.
Add MIRACLE WHIP to combined vegetables in large bowl; mix lightly. Spread onto rimmed baking sheet sprayed with cooking spray.
Bake 30 min., stirring after 15 min. Meanwhile, mix vinaigrette, syrup and rosemary until blended.
Drizzle dressing mixture over vegetables; stir to evenly coat. Bake 25 to 30 min. or until vegetables are tender, stirring after 15 min.
Spoon vegetable mixture into large bowl. Add cranberries; mix lightly. Sprinkle with nuts.
Substitute butternut squash for the potatoes.
How to Toast the Nuts
Spread chopped walnuts onto baking sheet. Bake in 350°F oven 5 min. or until lightly toasted.
Line baking sheet with foil before adding vegetable mixture.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 35g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
10 servings, 1 cup each
* 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.