Roasted Vegetable Medley Kit

Name: Roasted Vegetable Medley Kit Serves 4 | with fig-orange vinaigrette and feta
Total time: 45 min
Yield: 2
Cuisine: Canadian
Ingredients: 1 unit(s) Parsnip; unit(s) Sweet Potato; unit(s) Red Onion; g Parsley; g Walnuts, chopped; tbsp Balsamic Vinegar; unit(s) Clementine; tbsp Dijon Mustard; g Brussels Sprouts; cup Feta Cheese, crumbled; tbsp Fig Spread; 3 tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*

Serves 4 | with fig-orange vinaigrette and feta

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Calories

250 kcal

Protein

1g protein

Preparation Time

45 minutes

Difficulty

Medium

Allergens:

Walnuts
Sulphites
Mustard
Milk
Mustard
Sesame
Soy
Tree nuts
Wheat
Egg
Fish
Milk
May contain traces of allergens
Crustaceans
Gluten
Sulphites

Simple roasted vegetables are the perfect dish to dress up for the holidays. Here, we are making a zesty, slightly sweet and delicious vinaigrette to dress roasted Brussels sprouts, parsnips and sweet potatoes. It's the perfect side to add a little wow to your holiday plate.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

1 unit(s)

Parsnip

unit(s)

Sweet Potato

unit(s)

Red Onion

Parsley

Walnuts, chopped

(Contains: Walnuts)

tbsp

Balsamic Vinegar

(Contains: Sulphites May contain traces of: Mustard, Sesame, Soy, Tree nuts, Wheat, Egg, Fish, Milk)

unit(s)

Clementine

tbsp

Dijon Mustard

(Contains: Mustard May contain traces of: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)

Brussels Sprouts

cup

Feta Cheese, crumbled

(Contains: Milk)

tbsp

Fig Spread

(May contain traces of: Sesame, Soy, Fish, Egg, Mustard, Wheat, Sulphites, Gluten, Milk, Crustaceans, Tree nuts)

Not included in your delivery

3 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories250 kcal

Fat21 g

Saturated Fat3 g

Carbohydrate16 g

Sugar4 g

Dietary Fiber3 g

Protein1 g

Cholesterol0 mg

Sodium160 mg

Trans Fat0 g

Potassium350 mg

Calcium30 mg

Iron0.8 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Bowl

•Parchment Paper

•Baking Sheet

•Measuring Spoons

•Large Non-Stick Pan

•Whisk

Cooking Steps

Coming soon!

Prepare two parchment-lined baking sheets.
To the large bowl with veggies, add 1 1/2 tbsp oil. Season with salt and pepper, then toss to coat. Divide veggies between the two prepared baking sheets.
Roast on the middle and lower racks of the oven for 26-28 min, tossing halfway through and switching baking sheet positions, until tender and golden-brown.

Meanwhile, heat a dry, large non-stick pan over medium heat.
When the pan is hot, add walnuts.
Toast for 2-4 min, stirring often, until golden-brown. (TIP: Keep your eye on them so they don't burn!) Transfer walnuts to a plate.
Roughly chop parsley.
Zest, then juice clementine.
To the same large bowl (used for the veggies), add vinegar, fig jam, Dijon, 1/4 tsp clementine zest*, 1 tbsp clementine juice, parsley and 1 1/2 tbsp oil. Season with salt and pepper, then whisk to combine.