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)
  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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