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
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
Heat oven to 400ºF.
Toss vegetables and bacon with 2 Tbsp. dressing; spread onto 2 foil-covered rimmed baking sheets.
Bake 35 to 38 min. or until vegetables are tender, stirring after 20 min.
Spoon vegetable mixture into large bowl. Add remaining dressing; mix lightly. Sprinkle with cheese.
Serve this irresistible vegetable side dish along with your favorite grilled lean meat at your next get-together.
This tasty side can be assembled in advance. Refrigerate up to 24 hours before baking as directed.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
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.