Roasted Vegetable Medley with Bacon

• 1-1/2 lb. Brussels sprouts, trimmed, halved
• 4 carrots, peeled, cut diagonally into 1/4-inch-thick slices
• 1 large red onion, thinly sliced
• 8 slices OSCAR MAYER Bacon, cut into 1-inch pieces
• 1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing, divided
• 2 Tbsp. KRAFT Grated Parmesan Cheese

1. Heat oven to 400 degrees F.
2. Toss vegetables and bacon with 2 Tbsp.
3. dressing; spread onto 2 foil-covered rimmed baking sheets.
4. Bake 35 to 38 min.
5. or until vegetables are tender, stirring after 20 min.
6. Spoon vegetable mixture into large bowl.
7. Add remaining dressing; mix lightly.
8. Sprinkle with cheese.

brussels sprouts, carrots, red onion, bacon, tomato vinaigrette, parmesan cheese

Taken from www.kraftrecipes.com/recipes/roasted-vegetable-medley-bacon-171297.aspx (may not work)