ROOT VEGETABLES OVEN ROASTED

• 5 carrots (1/2 lb./225 g), peeled
• 1 lb. (450 g) parsnips, peeled, diagonally sliced
• 1/4 cup Kraft Zesty Italian Dressing
• 1 tsp. orange zest
• 1/4 tsp. cayenne pepper
• 2 Gala apples, each cut into 8 wedges
• 1/2 cup Kraft 100% Parmesan Shredded Cheese

Make It

• Heat oven to 425ºF.
• Cut carrots lengthwise, then crosswise in half; place in large bowl. Add parsnips. Mix dressing, zest and cayenne pepper until blended. Drizzle over vegetables; toss to evenly coat. Spread onto rimmed baking sheet sprayed with cooking spray.
• Bake 20 min.
• Add apples and cheese to baking sheet; stir to combine. Bake 15 to 20 min. or until vegetables and apples are tender.