1 bag (16 oz) baby carrots
2 small sweet potatoes, cut into bite size pieces
1 package (8 oz) crimini mushrooms, halved
1 large red onion, cut into bite size pieces
¼ cup olive oil
½ tsp salt
½ tsp freshly ground black pepper
1 cup Newman’s Own ® Balsamic Vinaigrette Salad Dressing
- Heat oven to 400 degrees F. Place baby carrots, sweet potatoes, mushrooms and red onions into a large bowl. Add olive oil, salt and pepper and toss to coat.
- Spread the vegetables in a single layer onto a large baking sheet.
- Roast the vegetables for 30-40 minutes, or until tender.
- Pour the salad dressing over the hot vegetables, and let them cool on the baking sheet.
- Serve the vegetable salad at room temperature.
By: Black Girl Chef’s Whites
