Balsamic Roasted Vegetables

Combine Brussels sprouts, carrots and onions with a vinaigrette for Balsamic Roasted Vegetables. Balsamic Roasted Vegetables are even better as leftovers!

Rated 4.3 from 4 votes

Prep Time

20M

Total Time

Servings

10 servings, 1/2 cup each

1/3 cup KRAFT Classic Balsamic Vinaigrette Dressing made with Extra Virgin Olive Oil

1 Tbsp. brown sugar

1 Tbsp. finely chopped fresh thyme

1 lb. Brussels sprouts, halved

1 lb. carrots, peeled, cut into 3-inch sticks

1 large red onion, cut into 1/2-inch-thick slices

Balsamic Roasted Vegetables

What You Need

Instructions

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