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Share this tasty vegetable side dish with your loved ones. The deep-orange sweet potatoes are rich in vitamin A.

Angie's Roasted Harvest Vegetables

2 medium sweet potatoes, peeled, cut into wedges
2 medium parsnips, peeled, sliced
1 bulb fennel, sliced
1 medium red onion, sliced
1/2 cup Kraft Catalina Dressing
1/2 cup cranberry juice or cranberry juice cocktail
1/4 cup maple-flavored or pancake syrup

1. Toss sweet potatoes, parsnips, fennel and onions in large baking dish.
2. Mix remaining ingredients; pour evenly over vegetables.
3. Bake at 350°F for 50 minutes or until vegetables are tender.

Makes 8 servings.

Storage Know-How:
Because of their natural gases, storing potatoes and onions together can cause potatoes to rot more quickly.

How To Shed No Tears:
To avoid crying while peeling or slicing onions, just chill them in the freezer for 10 to 15 minutes before slicing. Or, hold the onions under cold running water while removing the peels.

Nutrition (per serving): Calories 170, Total fat 6g, Saturated fat 1g, Cholesterol 0mg, Sodium 220mg, Carbohydrate 27g, Dietary fiber 3g, Sugars 18g, Protein 1g, Vitamin A 130%DV, Vitamin C 20%DV, Calcium 4%DV, Iron 4%DV.

Recipe and photograph provided courtesy of Kraft Food, Inc.