Roasted Winter Vegetable Trio
50 Min(s)
15 Min(s) Prep
35 Min(s) Cook
Take dinner from dull to delicious when you make our Roasted Winter Vegetable Trio. With Brussels sprouts, carrots and potatoes tossed in a zesty dressing, this Roasted Winter Vegetable Trio recipe is a seasonal favorite.
What You Need
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8 servings
Original recipe yields 8 servings
1 lb. Brussels sprouts, trimmed, cut in half
1 pkg. (1 lb.) carrots, peeled, diagonally cut into 1-inch pieces
1 lb. red new potatoes, cut into quarters
1 tsp. crushed red pepper
1 cup coarsely chopped walnuts
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Let's Make It
1
Heat oven to 400ºF.
2
Toss vegetables with dressing and crushed pepper; spread onto rimmed baking sheet.
3
Bake 15 min.
4
Stir in nuts. Bake 20 min. or until potatoes are tender.
Kitchen Tips
Tip 1
Substitute
Prepare using KRAFT Lite Zesty Italian Dressing.
Tip 2
Food Facts
Small, bright green Brussels sprouts with compact heads will be more tender than larger ones. They are available late August through March.
Tip 3
Special Extra
Cook 4 slices OSCAR MAYER Bacon. Crumble over roasted vegetables before serving.
Nutrition
Calories
220
Calories From Fat
0
% Daily Value*
Total Fat 13g
17%
Saturated Fat 1.5g
8%
Trans Fat 0g
Cholesterol 0mg
0%
Sodium 210mg
9%
Total Carbohydrates 22g
8%
Dietary Fiber 5g
18%
Sugars 6g
12%
Protein 6g
12%
Vitamin A
170%
Vitamin C
30%
Calcium
4%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
8 servings, 3/4 cup each
* 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.
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