Turn on the oven for Roasted Sweet Potatoes and Brussels Sprouts. Sprinkle these Roasted Sweet Potatoes and Brussels Sprouts with grated Parm and enjoy!
What You Need
Original recipe yields 8 servings
1 pkg. (19 oz.) ORE-IDA Sweet Potato Steak Fries
1 lb. Brussels sprouts, trimmed, cut in half
1 large onion, cut into wedges
1/2 cup KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil
8 cloves garlic, minced
2 Tbsp. KRAFT Grated Parmesan Cheese
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Let's Make It
Heat oven to 400ºF.
Combine first 3 ingredients in large bowl. Whisk dressing and garlic until blended. Add to fries mixture; mix lightly.
Spread onto rimmed baking sheet sprayed with cooking spray.
Bake 35 min. or until Brussels sprouts are tender and fries are golden brown.
Sprinkle with cheese.
Prepare using KRAFT Lite Zesty Italian Dressing.
Small, bright green Brussels sprouts with compact heads will be more tender than larger ones. They are available late August through March.
Cook 4 slices OSCAR MAYER Bacon. Cool, then crumble over fries mixture before serving.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fibers 4g
* 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.