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Roasted Vegetable Medley with Bacon
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Roasted Vegetable Medley with Bacon

53 Min(s)
15 Min(s) Prep
38 Min(s) Cook
Try our delicious Roasted Vegetable Medley with Bacon recipe tonight. A roasted vegetable medley is tossed with vinaigrette and chopped bacon to make this a terrific side dish for an autumn side dish.
What You Need
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10 servings
Original recipe yields 10 servings
1-1/2 lb. Brussels sprouts, trimmed, halved
4 carrot s, peeled, cut diagonally into 1/4-inch-thick slices
1 large red onion, thinly sliced
8 slices OSCAR MAYER Bacon, cut into 1-inch pieces
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing, divided
2 Tbsp. KRAFT Grated Parmesan Cheese
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Let's Make It
1
Heat oven to 400ºF.
2
Toss vegetables and bacon with 2 Tbsp. dressing; spread onto 2 foil-covered rimmed baking sheets.
3
Bake 35 to 38 min. or until vegetables are tender, stirring after 20 min.
4
Spoon vegetable mixture into large bowl. Add remaining dressing; mix lightly. Sprinkle with cheese.
Kitchen Tips
Tip 1
Serving Suggestion
Serve this irresistible vegetable side dish along with your favorite grilled lean meat at your next get-together.
Tip 2
Make Ahead
This tasty side can be assembled in advance. Refrigerate up to 24 hours before baking as directed.
Nutrition
Calories
170
Calories From Fat
0
% Daily Value*
Total Fat 12g
15%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 15mg
5%
Sodium 290mg
13%
Total Carbohydrates 10g
4%
Dietary Fibers 3g
11%
Sugars 5g
10%
Protein 5g
10%
Vitamin A
90%
Vitamin C
45%
Calcium
6%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
10 servings, 1/2 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.
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