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Roasted Brussels Sprouts & Carrots

Roasted Brussels Sprouts & Carrots recipe
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photo by:
kraft
recipe by: kraft

What You Need

1/3 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
1 Tbsp. brown sugar
1 Tbsp. finely chopped fresh thyme
1 lb. (450 g) Brussels sprouts, halved
4 carrots (1 lb./450 g), peeled, cut into 3-inch sticks
1 large red onion, cut into thick slices

Make It

HEAT oven to 400°F.

MIX dressing, sugar and thyme until well blended.

COMBINE vegetables in 13x9-inch pan. Add dressing mixture; toss to coat.

BAKE 40 min. or until vegetables are tender.

kraft kitchens tips

Substitute
Substitute parsnips for the carrots.

nutritional information

K:60885v0ec:127502

most recent review

"My husband loves brussel sprouts and I don't. I'm always on the hunt for a recipe that makes... read more
reviewed by: loisgrant
on: 10/10/2011
 loisgrant

use what's on hand

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RecipeDetail