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Roasted Root Vegetables

Roasted Root Vegetables recipe
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prep time
15 min
total time
1 hr 5 min
makes
10 servings
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kraft
recipe by: kraft

What You Need

6 medium carrots, peeled, cut into 3 inch sticks
4 medium parsnips, peeled, cut into 3 inch sticks
12 baby potatoes, cut in half
6 shallots, cut in quarters
12 cloves garlic
1/4 cup Kraft Sun-Dried Tomato & Oregano Dressing
1/2 cup Kraft Horseradish Spread

Make It

TOSS vegetables with dressing in 13 x 9 inch baking pan. Bake at 450°F for 20 minutes. Reduce heat to 400°F and continue cooking for 30 minutes.

SERVE with horseradish sauce for dipping.

kraft kitchens tips

Substitute
Use large thin skinned new potatoes cut in chunks in place of baby potatoes.
Make Ahead
Vegetables can be prepared a day in advance and cooked when ready to serve.

nutritional information

K:43925v0ec:87965

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