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Balsamic Roasted Vegetables

average rating

rate/review

prep time

10 min

total time

55 min

makes

8 servings, 1/2 cup (125 mL) each

photo by:

kraft

recipe by: kraft

What You Need

2 cups peeled parsnip pieces (2 inch)

2 cups baby carrots

2 red onions, each cut into 8 wedges

1/2 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing

1/4 cup Kraft 100% Parmesan Grated Cheese

2 sprigs fresh rosemary

Make It

HEAT oven to 425°F.

COMBINE ingredients; spoon onto centre of large sheet of heavy-duty foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Place on baking sheet.

BAKE 40 to 45 min. or until vegetables are tender and lightly browned, carefully cutting slit in top of packet and peeling foil back to expose vegetables after 20 min.

SPOON vegetables into serving dish; remove and discard rosemary.