Roasting these autumn veggies in foil makes for quick-and-easy cleanup. And the rosemary sprigs add flavour without your having to chop any herbs.
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 cups peeled parsnip pieces (2 inch)
2 cups baby carrots
2 red onions, each cut into 8 wedges
1/2 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
1/4 cup Kraft 100% Parmesan Grated Cheese
2 sprigs fresh rosemary
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How do I make it ?
Heat oven to 425°F.
Combine ingredients; spoon onto centre of large sheet of heavy-duty foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Place on baking sheet.
Bake 40 to 45 min. or until vegetables are tender and lightly browned, carefully cutting slit in top of packet and peeling foil back to expose vegetables after 20 min.
Spoon vegetables into serving dish; remove and discard rosemary.
Kraft Kitchen Tips!
The foil packet can be assembled ahead of time. Refrigerate up to 2 hours before baking as directed.
Garnish with fresh rosemary sprigs just before serving.
Calories From Fat
% Daily Value
Total fat 5 g
Saturated fat 1 g
Cholesterol 0 mg
Sodium 260 mg
Total carbohydrate 18 g
Dietary fibre 3 g
Sugars 8 g
Protein 2 g
8 servings, 1/2 cup (125 mL) 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.