Roasted Red Potatoes with Broccoli, Carrots and Parmesan

• 3 lb. red fingerling potatoes
• 1 lb. baby carrots
• 2 lb. broccoli crowns
• 1/4 cup KRAFT Shredded Parmesan Cheese
• 1/4 cup olive oil
• season to taste

1. Thoroughly wash the vegetables.
2. Cut potatoes in half or quarters to get bite-sized pieces.
3. Cut or break broccoli crowns into individual florets.
4. Place chopped potatoes, broccoli and carrots onto a baking sheet.
5. Drizzle the veggies with olive oil and then toss to coat.
6. Arrange veggies in a single layer on the baking sheet.
7. Season to taste.
8. Bake at 350 degrees for 40 minutes or until potatoes and carrots are fork-tender.
9. Sprinkle veggies with cheese and bake 5 minutes more.

red fingerling potatoes, baby carrots, broccoli crowns, parmesan cheese, olive oil, season

Taken from www.kraftrecipes.com/recipes/roasted-red-potatoes-broccoli-carrots-parmesan-175412.aspx (may not work)