Combine Brussels sprouts, carrots and onions with a vinaigrette for Balsamic Roasted Vegetables. Balsamic Roasted Vegetables are even better as leftovers!
What You Need
Original recipe yields 10 servings
1/3 cup KRAFT Classic Balsamic Vinaigrette Dressing made with Extra Virgin Olive Oil
1 Tbsp. brown sugar
1 Tbsp. finely chopped fresh thyme
1 lb. Brussels sprouts, halved
1 lb. carrots, peeled, cut into 3-inch sticks
1 large red onion, cut into 1/2-inch-thick slices
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Let's Make It
Heat oven to 400°F.
Mix dressing, sugar and thyme until blended.
Combine vegetables in 13x9-inch pan. Add dressing mixture; toss to coat.
Bake 40 min. or until vegetables are tender.
Substitute parsnips for the carrots.
Not only are the carrots in this satisfying low-fat, low-sodium side dish high in vitamin A, but the Brussels provide vitamin A and are also rich in vitamin C. The assortment of vegetables makes it a good source of fiber too!
Calories From Fat
% Daily Value*
Total Fat 1.5g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
10 servings, 1/2 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.