Roasted Brussels Sprouts & Carrots

Ingredients

• 0.3 cup classic balsamic vinaigrette dressing made with extra virgin olive oil kraft
• 1 Tbsp brown sugar 
• 1 lb brussels sprouts halved
• 1 lb carrots peeled cut into 3-inch sticks
• 1 Tbsp thyme leaves fresh finely chopped
• 1 large onion red cut into 1/2-inch-thick slices

Equipment

• frying pan
• oven

Directions

1. Heat oven to 400F.
2. Mix dressing, sugar and thyme until blended.
3. Combine vegetables in 13x9-inch pan.
4. Add dressing mixture; toss to coat.
5. Bake 40 min. or until vegetables are tender.