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Roasted Vegetable Medley
Roasted Vegetable Medley

Roasted Vegetable Medley

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Cook Minutes 1 Hr
Prep : 15 Min Cook: 45 Min
Looking for an easy recipe to serve up a bounty of harvest vegetables? Try our Roasted Vegetable Medley! Roasting helps to intensify the flavour of the vegetables in this super easy-to-make side.
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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 lb. (450 g) new potatoes, cut into 1/2-inch-thick wedges
1/2 lb. (225 g) small beets, trimmed, peeled and cut into 1/2-inch-thick wedges
1/2 lb. (225 g) Brussels sprouts, trimmed, cut lengthwise in half
1/2 lb. (225 g) carrots, cut lengthwise in half, then crosswise into 2-inch lengths
4 cloves garlic, minced
1/2 cup Kraft Zesty Italian Dressing, divided
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How do I make it ?
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Step 1
Heat oven to 425ºF.
Step 2
Toss vegetables and garlic with 1/4 cup dressing; spread onto parchment-covered rimmed baking sheet.
Step 3
Bake 45 min. or until vegetables are tender, turning after 30 min.
Step 4
Add remaining dressing; stir until vegetables are evenly coated.
Kraft Kitchen Tips!
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Special Extra
Garnish with sprigs of fresh rosemary before serving.
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Serving Suggestion
This is a great side dish to serve with roasted poultry, pork or beef.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
80
Calories From Fat
0
% Daily Value
Fat 2.5 g
Saturated fat 0.3 g
2 %
Cholesterol 0 mg
Sodium 135 mg
6 %
Carbohydrate 14 g
Fibre 3 g
Sugars 4 g
Protein 2 g
Vitamin A
35 %
Vitamin C
50 %
Calcium
2 %
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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