Roasted Vegetables with Chestnuts

Wegmans' Recipe

Roasted Vegetables with Chestnuts
Roasted Vegetables with Chestnuts

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

cups

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 3 1/2 - 4

    cups (about 3/4 lb) Brussels sprouts, trimmed and halved

  • 2

    cups parsnips, peeled, cut into bite-sized pieces

  • 2

    cups carrots, peeled, cut into bite-sized pieces

  • 1

    bulb fennel (reserve fronds), quartered, cored, cut into bite-sized pieces (about 2 cups)

  • 10-12

    cloves Food You Feel Good About Cleaned & Cut Peeled Garlic Cloves, trimmed

  • 1

    tsp minced Food You Feel Good About Fresh Sage

  • 1

    tsp minced Food You Feel Good About Fresh Rosemary

  • 1/4

    cup Italian Classics Extra-Virgin Toscano Olive Oil

  • Salt and cracked black pepper to taste

  • 1

    pkg (6.5 oz) Melissa's Peeled & Cooked Chestnuts (Produce Dept), halved

  • 1

    Tbsp Wegmans Apple Vinegar Spritzer

  • 1

    Tbsp minced Food You Feel Good About Fresh Basil

  • 1

    Tbsp minced fennel fronds*

Directions

Preheat oven to 450 degrees. 1.Mix Brussels sprouts, parsnips, carrots, fennel, garlic, sage, rosemary, and olive oil in large bowl. Season generously with salt and fresh cracked pepper. Arrange veggie mixture onto sheet pan in single layer. Set bowl aside without wiping it clean. 2.Add chestnuts to bowl; stir to coat lightly with olive oil and bits of herbs that remain in bowl. Set aside. 3.Roast veggie mixture 15 min, stir. Continue roasting about 15 min, until just starting to brown. Add chestnuts. Roast 5 min, to heat through. 4.Transfer to large bowl. Add apple vinegar spritzer, basil, and fennel fronds. Season to taste with salt; stir to blend.

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