COMBINE 3 each cubed carrots and parsnips and 1 lb each mini red potatoes and brussel sprouts with 3 Tbsp. water in a large microwaveable bowl. Microwave on HIGH for 10 min.
POUR vegetables into a 9 x 13-inch baking dish; add 2 peeled and quartered onions and stir in 1/2 cup Kraft Sundried Tomato and Oregano Salad Dressing.
BAKE, uncovered, at 450°F until vegetables are tender or about 30 min.
