Roasted Brussels Sprouts & Carrots

• 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

1. Heat oven to 400F.
2. Mix dressing, sugar and thyme until blended.
3. Combine vegetables in 13x9-inch pan.
4. Add dressing mixture; toss to coat.
5. Bake 40 min.
6. or until vegetables are tender.

kraft classic balsamic vinaigrette, brown sugar, thyme, brussels sprouts, carrots, red onion

Taken from www.kraftrecipes.com/recipes/roasted-brussels-sprouts-carrots-127772.aspx (may not work)