Roasted Root Vegetables

• 6 medium carrots, peeled, cut into 3 inch sticks
• 4 medium parsnips, peeled, cut into 3 inch sticks
• 12 baby potatoes, cut in half
• 6 shallots, cut in quarters
• 12 cloves garlic
• 1/4 cup Kraft Sun-Dried Tomato & Oregano Dressing
• 1/2 cup horseradish spread

1. Toss vegetables with dressing in 13 x 9 inch baking pan.
2. Bake at 450F for 20 minutes.
3. Reduce heat to 400F and continue cooking for 30 minutes.
4. Serve with horseradish sauce for dipping.

carrots, parsnips, potatoes, shallots, garlic, tomato, horseradish spread

Taken from www.kraftrecipes.com/recipes/roasted-root-vegetables-87965.aspx (may not work)