Oven-roasting and a sun-dried tomato dressing bring out the natural sweetness of carrots, parsnips and baby potatoes. Root vegetables have never tasted so good, so try this recipe at your next family get-together.
What do I need ?
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.
6 medium carrots, peeled, cut into 3 inch sticks
4 medium parsnips, peeled, cut into 3 inch sticks
12 baby potatoes, cut in half
6 shallots, cut in quarters
12 cloves garlic
1/4 cup Kraft Sun-Dried Tomato & Oregano Dressing
1/2 cup horseradish spread
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How do I make it ?
Toss vegetables with dressing in 13 x 9 inch baking pan. Bake at 450°F for 20 minutes. Reduce heat to 400°F and continue cooking for 30 minutes.
Serve with horseradish sauce for dipping.
Kraft Kitchen Tips!
Use large thin skinned new potatoes cut in chunks in place of baby potatoes.
Vegetables can be prepared a day in advance and cooked when ready to serve.
Calories From Fat
% Daily Value
Fat 6.4 g
Saturated fat 0.2 g
Cholesterol 0 mg
Sodium 244 mg
Carbohydrate 29.4 g
Fibre 4 g
Sugars 0 g
Protein 2.6 g
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.