Roasted Root Vegetables

7 ingredients
4 steps

Ingredients

  • 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

Directions

  1. 1
    Toss vegetables with dressing in 13 x 9 inch baking pan.
  2. 2
    Bake at 450F for 20 minutes.
  3. 3
    Reduce heat to 400F and continue cooking for 30 minutes.
  4. 4
    Serve with horseradish sauce for dipping.

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