Roasted Vegetable Medley

• 1 lb. (450 g) new potatoes, cut into 1/2-inch-thick wedges
• 1/2 lb. (225 g) small beets, trimmed, peeled and cut into 1/2-inch-thick wedges
• 1/2 lb. (225 g) Brussels sprouts, trimmed, cut lengthwise in half
• 1/2 lb. (225 g) carrots, cut lengthwise in half, then crosswise into 2-inch lengths
• 4 cloves garlic, minced
• 1/2 cup Kraft Zesty Italian Dressing, divided

1. Heat oven to 425 degrees F.
2. Toss vegetables and garlic with 1/4 cup dressing; spread onto parchment-covered rimmed baking sheet.
3. Bake 45 min.
4. or until vegetables are tender, turning after 30 min.
5. Add remaining dressing; stir until vegetables are evenly coated.

new potatoes, beets, brussels, carrots, garlic, italian dressing

Taken from www.kraftrecipes.com/recipes/roasted-vegetable-medley-186506.aspx (may not work)