KRAFT Sun-Dried Tomato & Oregano Roasted Vegetables

1. 1

   Combine 3 each cubed carrots and parsnips and 1 lb each mini red potatoes and brussel sprouts with 3 Tbsp.

2. 2

   water in a large microwaveable bowl.

3. 3

   Microwave on HIGH for 10 min.

4. 4

   Pour vegetables into a 9 x 13-inch baking dish; add 2 peeled and quartered onions and stir in 1/2 cup Kraft Sundried Tomato and Oregano Salad Dressing.

5. 5

   Bake, uncovered, at 450F until vegetables are tender or about 30 min.

No additional tips available.