ROASTED RED POTATOES WITH BROCCOLI, CARROTS AND PARMESAN

Roasted Red Potatoes with Broccoli, Carrots and Parmesan image

This roasted veggie dish is simplicity itself-just potatoes, broccoli and carrots drizzled with olive oil and topped with Parmesan.

Provided by My Food and Family

Categories Home

Time 55m

Yield 24 servings, 1/2 cup each

Number Of Ingredients 6

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Ingredients

3 lb. red fingerling potato es
1 lb. baby carrots
2 lb. broccoli crowns
1/4 cup KRAFT Shredded Parmesan Cheese
1/4 cup olive oil
season to taste

Steps:

Thoroughly wash the vegetables.
Cut potatoes in half or quarters to get bite-sized pieces.
Cut or break broccoli crowns into individual florets.
Place chopped potatoes, broccoli and carrots onto a baking sheet.
Drizzle the veggies with olive oil and then toss to coat.
Arrange veggies in a single layer on the baking sheet.
Season to taste.
Bake at 350 degrees for 40 minutes or until potatoes and carrots are fork-tender.
Sprinkle veggies with cheese and bake 5 minutes more.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g