BALSAMIC ROASTED VEGETABLES

Balsamic Roasted Vegetables image

Combine Brussels sprouts, carrots and onions with a vinaigrette for Balsamic Roasted Vegetables. Balsamic Roasted Vegetables are even better as leftovers!

Provided by My Food and Family

Categories Home

Time 1h

Yield 10 servings, 1/2 cup each

Number Of Ingredients 6

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 60, Fat 1.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 2 g