Balsamic Roasted Vegetables

• 2 cups peeled parsnip pieces (2 inch)
• 2 cups baby carrots
• 2 red onions, each cut into 8 wedges
• 1/2 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
• 1/4 cup Kraft 100% Parmesan Grated Cheese
• 2 sprigs fresh rosemary

1. Heat oven to 425F.
2. Combine ingredients; spoon onto centre of large sheet of heavy-duty foil.
3. Bring up foil sides.
4. Double fold top and ends to seal packet, leaving room for heat circulation inside.
5. Place on baking sheet.
6. Bake 40 to 45 min.
7. or until vegetables are tender and lightly browned, carefully cutting slit in top of packet and peeling foil back to expose vegetables after 20 min.
8. Spoon vegetables into serving dish; remove and discard rosemary.

baby carrots, red onions, olive oil, cheese, rosemary

Taken from www.kraftrecipes.com/recipes/balsamic-roasted-vegetables-119031.aspx (may not work)