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Roasted Brussels Sprouts & Carrots
Roasted Brussels Sprouts & Carrots

Roasted Brussels Sprouts & Carrots

5 Review(s)
Healthy Living
Cook Minutes 1 Hr
Prep : 20 Min Cook: 40 Min
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10 Servings
Servings
Original recipe yields 10 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.
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 ?
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Step 1
Heat oven to 400°F.
Step 2
Mix dressing, sugar and thyme until well blended.
Step 3
Combine vegetables in 13x9-inch pan. Add dressing mixture; toss to coat.
Step 4
Bake 40 min. or until vegetables are tender.
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Substitute
Substitute parsnips for the carrots.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
70
Calories From Fat
0
% Daily Value
Fat 2.5 g
Saturated fat 0.3 g
2 %
Cholesterol 0 mg
Sodium 130 mg
5 %
Carbohydrate 12 g
Fibre 3 g
Sugars 5 g
Protein 2 g
Vitamin A
80 %
Vitamin C
70 %
Calcium
4 %
Iron
6 %
Servings
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.
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