Roasted Vegetables with Creamy Sriracha Dip

• 1 lb. (450 g) butternut squash, peeled, seeded and cut into 1/2-inch-thick wedges
• 2 parsnips, peeled, cut lengthwise into quarters
• 2 carrots, peeled, cut lengthwise into quarters
• 1 beet, peeled, cut into 1/4-inch-thick wedges
• 1/4 cup Kraft Zesty Italian Dressing
• 3 Tbsp. Miracle Whip Calorie-Wise Spread
• 1 Tbsp. Sriracha sauce (hot chili sauce)

1. Heat oven to 400 degrees F.
2. Toss vegetables with Italian dressing; spread onto parchment-covered rimmed baking sheet.
3. Bake 40 to 45 min.
4. or until vegetables are tender.
5. Meanwhile, mix remaining ingredients until blended.
6. Serve vegetables with Sriracha dip.

butternut squash, parsnips, carrots, beet, italian dressing, miracle, sriracha sauce

Taken from www.kraftrecipes.com/recipes/roasted-vegetables-creamy-sriracha-dip-181117.aspx (may not work)