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Wegmans Roasted Veggies With Chestnuts

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Wegmans Chef Nella Neeck show you this amazing veggie side dish that's a great way to get more tasty veggies on your plate. This recipe is good with any vegetables. You can leave out the chestnuts and it is still delicious.
  Brussels sprouts 3⁄4 Pound, trimmed and halved
  Parsnips 2 Cup (32 tbs), peeled, cut into bite-sized pieces
  Carrots 2 Cup (32 tbs), peeled, cut into bite-sized pieces
  Fennel bulb 1 Large, quartered, cored, cut into bite-sized pieces (reserve 1 tablespoon of the fronds)
  Garlic 10 Clove (50 gm), peeled
  Sage 1 Teaspoon, mince
  Fresh rosemary 1 Teaspoon, mince
  Extra virgin olive oil 1⁄4 Cup (4 tbs) (Italian Classics Toscano)
  Salt To Taste
  Cracked black pepper To Taste
  Chestnuts 6 Ounce, halved (Melissas Peeled Cooked Chestnuts)
  Apple vinegar 1 Tablespoon (Wegmans Apple Vinegar Spritzer)
  Fresh basil 1 Tablespoon, chiffonade

1. Preheat oven to 450 degrees.

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

9. Serve as a side dish to roasts.

Fennel fronds are the feathery ends of the bulb.
You can minus the chestnuts and also add beets, yams, butternut squash, white potatoes, onions and even asparagus.
Sprinkle apple cider vinegar over cooked veggies instead of the spritzer.

Recipe Summary

Difficulty Level: 
Preparation Time: 
15 Minutes
Cook Time: 
60 Minutes
Ready In: 
75 Minutes

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