ANGIE'S ROASTED HARVEST VEGETABLES

Angie's Roasted Harvest Vegetables image

Cranberry juice and pancake syrup put the tart and sweet in this delicious Healthy Living roasted vegetable dish.

Provided by My Food and Family

Categories Home

Time 1h5m

Yield Makes 8 servings.

Number Of Ingredients 7

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Ingredients

2 sweet potatoes, peeled, cut into wedges
2 parsnips, peeled, sliced
1 bulb fennel, sliced
1 red onion, sliced
1/2 cup KRAFT Classic CATALINA Dressing
1/2 cup cranberry juice
1/4 cup maple-flavored or pancake syrup

Steps:

Heat oven to 350°F.
Toss first 4 ingredients in large baking dish.
Mix remaining ingredients; pour over vegetables.
Bake 50 min. or until vegetables are tender.

Nutrition Facts : Calories 140, Fat 3.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 1 g