OVEN-ROASTED ROOT VEGETABLES

Oven-Roasted Root Vegetables image

Enjoy the tender, sweet taste of these Oven-Roasted Root Vegetables. Bake these vegetables in the oven until they're a scrumptious golden brown.

Provided by My Food and Family

Time 55m

Yield Makes 6 servings.

Number Of Ingredients 5

Ingredients

1 lb. Brussels sprouts, trimmed
3/4 lb. turnips, peeled, cut into 1-inch chunks
3/4 lb. sweet potatoes, peeled, cut into 1-inch chunks
1/2 lb. carrots, peeled, cut into 1-inch chunks
1/3 cup KRAFT Raspberry Vinaigrette with Poppyseed Dressing made with Extra Virgin Olive Oil

Steps:

Preheat oven to 425°F. Toss vegetables with dressing.
Spread evenly into 15x10x1-inch baking pan sprayed with cooking spray.
Bake 45 min. or until vegetables are tender and golden brown, stirring after 30 min.

Nutrition Facts : Calories 110, Fat 2 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 4 g