Roasted Vegetable Medley

• 400g sweet potato, peeled and cut into chunks
• 400g baby chat potatoes, halved
• 250g beetroot, trimmed and cut into wedges
• 2 parsnips, peeled and cut into 2 x 5cm lengths
• olive oil spray
• 1 large zucchini, cut into large chunks
• 5 yellow squash, cut into quarters
• 1/3 cup KRAFT Honey Mustard Vegie Pourover

1. Place the potato, beetroot and parsnips onto a large lined baking tray, keeping the beetroot to one side.
2. Spray with oil and bake at 200C for 15 minutes.
3. Add zucchini and squash to the tray, spray with oil then bake a further 15-20 minutes or until golden and tender.
4. Serve roasted vegetables drizzled with Vegie Pourover.

sweet potato, baby chat potatoes, beetroot, parsnips, olive oil spray, zucchini, yellow squash, honey

Taken from www.kraftrecipes.com/recipes/roasted-vegetable-medley-110512.aspx (may not work)