Balsamic-Soy Roasted Brussels Sprouts, Carrots & Parsnips

This turned into a phenomenal side dish. AJ and I had a free coupon to try Wegman’s Prepared Foods “Roasted Brussels Sprouts, Carrots & Parsnips with Savory Finishing Sauce” and it was pretty good, so I looked up the sauce ingredients and decided to recreate a healthier version.
Wegman’s Finishing Sauce:Unsalted Butter, Balsamic Vinegar, Soy Sauce (Water, Wheat, Soybeans, Salt, Sodium Benzoate [Preservative]), Tomato Paste, Water, Sugar, Ginger, Salt, Modified Corn Starch, Dried Onion, Citric Acid.



Balsamic-Soy Roasted Brussels Sprouts, Carrots & Parsnips
Side
 
Ingredients
  • 1 lb. Brussels sprouts: Rinse, Cut off end stem and cut in half.
  • 3-4 Parsnips: Rinse, Peel, Cut in bite size pieces
  • 4 Carrots: Clean and cut into bite size pieces
  • Sauce
  • ¼ cup Balsamic
  • 2-3 Tablespoons Soy Sauce
  • 2-3 Tablespoons Organic Ketchup,
  • 2-4 Tablespoons Butter (Earth Balance whipped spread)
Instructions
  1. Put in baking dish, spray with olive oil, sprinkle with salt & pepper, Ginger powder, Onion Salt.
  2. Bake at 450 degrees for about 30 minutes or until everything is fork tender.
  3. Pull out and pour sauce over veggies
  4. Mix to combine. Pop back in oven for about 5-10 more minutes while you finish setting the table and preparing other dishes (this would be fabulous paired with some oven broiled miso-salmon).

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