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Ingredients
- chopped carrots, potatoes and onions
- Brussels sprouts (optional)
- Kraft Sun-Dried Tomato & Oregano Dressing
Method
- Combine 3 each cubed carrots and parsnips and 1 lb each mini red potatoes and brussel sprouts with 3 Tbsp.
- water in a large microwaveable bowl.
- Microwave on HIGH for 10 min.
- 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.
- Bake, uncovered, at 450F until vegetables are tender or about 30 min.
