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Maple-Roasted Sweet Potatoes and Carrots Recipe

Maple-Roasted Sweet Potatoes and Carrots
Source: Kraft

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Ingredients

  • 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) carrot s, peeled, cut diagonally into 1/2-inch-thick slices
  • 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
PREP TIME
20m
COOK TIME
1h
TOTAL TIME
1h20m
YIELD
8 servings, 1 cup (250 mL) each

Instructions

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

Dinner

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A recipe from Kraft

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