Slow-roast a vegetable side dish for dinner tonight. The garden-fresh vegetables in this tasty side dish get a boost of flavour from KRAFT Dressing, while roasting them in the oven brings out their natural sweetness.

How do I make it ?

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Step 1

Combine 3 each cubed carrots and parsnips and 1 lb each mini red potatoes and brussel sprouts with 3 Tbsp water in a large microwavable bowl. Microwave on HIGH for 10 minutes.

Step 2

Pour vegetables into a 9 x 13 inch baking dish; add 2 peeled and quartered onions and stir in 1/2 cup Kraft Sundried Tomato and Oregano Salad Dressing.

Step 3

Bake, uncovered, at 450°F until vegetables are tender or about 30 min.

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