Balsamic-Soy Roasted Brussels Sprouts, Carrots & Parsnips
- 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)
- Put in baking dish, spray with olive oil, sprinkle with salt & pepper, Ginger powder, Onion Salt.
- Bake at 450 degrees for about 30 minutes or until everything is fork tender.
- Pull out and pour sauce over veggies
- 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).
Recipe by at http://cowgirlbeans.com/2011/05/balsamic-soy-roasted-brussels-sprouts-carrots-parsnips/
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