Roasted Potatoes and Beets with Garlic and Thyme

• 2 lb. (900 g) Yukon gold potatoes (about 8), cut into 1/2-inch thick wedges
• 1 large fresh beet, peeled, cut into 1/2-inch-thick wedges
• 8 cloves garlic
• 8 sprigs fresh thyme
• 1/4 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing

1. Heat oven to 400 degrees F.
2. Combine ingredients.
3. Spread onto parchment-covered rimmed baking sheet.
4. Bake 45 min.
5. or until vegetables are tender.

fresh beet, garlic, thyme, italian dressing

Taken from www.kraftrecipes.com/recipes/roasted-potatoes-beets-garlic-thyme-179821.aspx (may not work)