KRAFT Roasted Harvest Vegetables

60 8
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(3) 2 Reviews
Prep Time
Total Time


Slow-roast a vegetable side dish for dinner tonight. The garden-fresh vegetables in this tasty side dish get a boost of flavour from KRAFT Dressing, while roasting them in the oven brings out their natural sweetness.

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What You Need

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Make It

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  • Combine 3 each cubed carrots and parsnips and 1 lb each mini red potatoes and brussel sprouts with 3 Tbsp water in a large microwavable bowl. Microwave on HIGH for 10 minutes.
  • 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.


  • 8

Nutritional Information

Serving Size 8
% Daily Value

* 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.

Ratings & Reviews

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  • amc112a |

    Another great recipe!! Takes longer than 30 minutes to roast in oven. Or maybe next time I'll try longer than 10 minutes in microwave. I had an extra turnip that I needed to use up, so I did that in place of the Parsnip.

  • koren.palmer |

    I changed the dressing and went with Garlic and Herb instead. Loved the flavour! I'll be making this one again.

  • dgreen |

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