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Roasted Brussels Sprouts, Carrots & Parsnips with Savory Sauce

Yields5 Servings

 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

Serving size

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.