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Roasted Rooted Vegetables with Tuscan Dressing
Roasted Rooted Vegetables with Tuscan Dressing

Roasted Rooted Vegetables with Tuscan Dressing

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Healthy Living
Cook Minutes 50 Min
Prep : 15 Min Cook: 35 Min
Add some zip to your veggie sides. The garden-fresh vegetables in this tasty side dish get a boost of flavour from both the Tuscan dressing and fresh thyme.
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6 Servings
Servings
Original recipe yields 6 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 lb. (900 g) butternut squash, peeled cut into 2-inch pieces
1 lb. (450 g) parsnips, peeled, cut into 2-inch pieces
1 lb. (450 g) carrots, peeled, cut into 2-inch-thick slices
1/3 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
1 Tbsp. chopped fresh thyme
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How do I make it ?
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Step 1
Heat oven to 400°F.
Step 2
Toss vegetables with dressing until evenly coated; spread onto rimmed baking sprayed with cooking spray.
Step 3
Bake 35 min. or until vegetables are tender, stirring after 20 min.
Step 4
Sprinkle with thyme.
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Special Extra
Season with coarse salt and ground black pepper to taste before serving.
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Substitute
Substitute turnips for the parsnips.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
150
Calories From Fat
0
% Daily Value
Fat 2.5 g
Saturated fat 0 g
0 %
Cholesterol 0 mg
Sodium 160 mg
7 %
Carbohydrate 33 g
Fibre 7 g
Sugars 10 g
Protein 3 g
Vitamin A
450 %
Vitamin C
70 %
Calcium
10 %
Iron
10 %
Servings
6 servings, 1 cup (250 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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