2 tsp Wegmans Reduced Sodium Soy Sauce
2 tsp Wegmans Organic Tomato Ketchup
2 tsp Italian Classics 2 Leaf Balsamic Vinegar of Modena
⅛ tsp Wegmans Organic Ginger Paste
½ of a 16 oz pkg Wegmans Organic Carrots, peeled, trimmed, cut on bias into bite-sized pieces
1 pkg (10 oz) Wegmans Organic Brussels Sprouts, trimmed, quartered
1 ½ lbs (about 2-3) parsnips, peeled, trimmed, cut on bias into bite-sized pieces
1 ½ tbsp Wegmans Organic Basting Oil
Salt and pepper to taste
1 ½ tbsp Wegmans Organic Unsalted Butter
1
Preheat oven to 400 degrees. Toss carrots, Brussels sprouts, parsnips, and basting oil in large bowl; season with salt and pepper. Arrange in single layer on parchment paper-lined baking sheet.
2
Roast about 40 min, until lightly browned and tender. Toss with savory sauce
Nutrition Facts
5 servings
1 cup
- Amount per serving
- Calories150
- % Daily Value *
- Total Fat 5g7%
- Saturated Fat 1g5%
- Cholesterol 5mg2%
- Sodium 160mg7%
- Total Carbohydrate 24g9%
- Dietary Fiber 7g25%
- Total Sugars 0g
- Protein 3g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
2 tsp Wegmans Reduced Sodium Soy Sauce
2 tsp Wegmans Organic Tomato Ketchup
2 tsp Italian Classics 2 Leaf Balsamic Vinegar of Modena
⅛ tsp Wegmans Organic Ginger Paste
½ of a 16 oz pkg Wegmans Organic Carrots, peeled, trimmed, cut on bias into bite-sized pieces
1 pkg (10 oz) Wegmans Organic Brussels Sprouts, trimmed, quartered
1 ½ lbs (about 2-3) parsnips, peeled, trimmed, cut on bias into bite-sized pieces
1 ½ tbsp Wegmans Organic Basting Oil
Salt and pepper to taste
1 ½ tbsp Wegmans Organic Unsalted Butter
Directions
1
Preheat oven to 400 degrees. Toss carrots, Brussels sprouts, parsnips, and basting oil in large bowl; season with salt and pepper. Arrange in single layer on parchment paper-lined baking sheet.
2
Roast about 40 min, until lightly browned and tender. Toss with savory sauce
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