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1/3 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
1 Tbsp. brown sugar
1 Tbsp. finely chopped fresh thyme
1 lb. (450 g) Brussels sprouts, halved
4 carrots (1 lb./450 g), peeled, cut into 3-inch sticks
1 large red onion, cut into thick slices
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How do I make it ?
Heat oven to 400°F.
Mix dressing, sugar and thyme until well blended.
Combine vegetables in 13x9-inch pan. Add dressing mixture; toss to coat.
Bake 40 min. or until vegetables are tender.
Kraft Kitchen Tips!
Substitute parsnips for the carrots.
Calories From Fat
% Daily Value
Fat 2.5 g
Saturated fat 0.3 g
Cholesterol 0 mg
Sodium 130 mg
Carbohydrate 12 g
Fibre 3 g
Sugars 5 g
Protein 2 g
10 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.