Maple-Roasted Sweet Potatoes and Carrots

• 1/2 cup Miracle Whip made with Olive Oil Spread*
• 2 lb. (900 g) sweet potatoes (about 4), peeled, cut into 3/4-inch pieces
• 1 lb. (450 g) carrots, peeled, cut diagonally into 1/2-inch-thick slices King Sooper's 1 lb For $0.99 thru 02/09
• 1 red onion, cut into 1-inch chunks
• 1/2 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
• 1/2 cup maple syrup
• 2 Tbsp. chopped fresh rosemary
• 1/2 cup dried cranberries
• 1/4 cup chopped walnuts, toasted

1. Heat oven to 400 degrees F.
2. Add Miracle Whip to combined vegetables in large bowl; mix lightly.
3. Spread onto parchment-covered rimmed baking sheet.
4. Bake 30 min., stirring after 15 min.
5. Meanwhile, mix dressing, syrup and rosemary until blended.
6. Drizzle dressing mixture over vegetables; stir to evenly coat.
7. Bake 25 to 30 min.
8. or until vegetables are tender, stirring after 15 min.
9. Spoon vegetable mixture into large bowl.
10. Add cranberries; mix lightly.
11. Sprinkle with nuts.

miracle, carrots, red onion, olive oil, maple syrup, rosemary, cranberries, walnuts

Taken from www.kraftrecipes.com/recipes/maple-roasted-sweet-potatoes-carrots-169534.aspx (may not work)