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