Chef Kurt Steinnacher was here with ideas to freshen up your Easter dinner. For his recipes and more click here to check out the Wegmans Menu Magazine.
1/2 lb Organic carrots peeled, cut on the bias into bite-sized pieces
1 pkg (8 oz) Cleaned and cut brussel sprouts, quartered
1 1/2 lbs (2-3 medium) parsnips, peeled, cut on the bias into bite-sized pieces
1 1/2 Tbsp Basting oil
Salt and cracked black pepper to taste
3 Tbsp Wegmans savory finishing sauce (Grocery Dept)
Preheat over to 450 degrees.
1. Toss vegetables with basting oil in large bowl; season to taste with salt and pepper. Spread in single layer on baking sheet.
2. Roast on center rack of oven about 30-40 minutes, until tender.
3. Toss with savory finishing sauce.
