Wegmans Maple-Glazed Roasted Vegetables

By kylaroy7

Ingredients

• 1 1/2 lbs Brussels sprouts, trimmed and cut in half
• 1 large red onion, peeled, cut in 1-inch pieces (about 2 1/2 cups)
• 1 large (about 2 lbs) acorn squash, halved, seeded, cut in 1/2-inch pieces
• 1 lb parsnips, peeled, cut in 1-inch pieces (about 3 cups)
• 2 tsp Herbes de Provence
• 1/4 cup Wegmans Pure Olive Oil
• Salt and pepper to taste
• 1/2 cup Wegmans Unsalted Butter
• 1/2 cup Wegmans Pure Maple Syrup
• 1/2 cup light brown sugar
• 1/2 cup pecan halves and pieces (Bulk Foods), toasted

Preparation

Step 1

Directions:
Preheat oven to 450 degrees.
Toss Brussels sprouts, red onion, acorn squash, parsnips, and herbes in olive oil. Arrange on large baking sheet. Roast about 35 min until knife-tender. Season to taste with salt and pepper. Prepare glaze as vegetables roast.

Make glaze: In saucepan on MEDIUM-LOW, melt butter. Stir in maple syrup, brown sugar, and pecans. Remove vegetables from oven; drizzle with glaze. Return to oven. Roast 5-8 min. Garnish with parsley.
Chef Tip(s):
Use a baster to drizzle sauce over roasted vegetables in step 2.

To toast nuts:add pecans to dry pan on MEDIUM-HIGH. Cook, stirring, 1-2 min until toasted.