Products used in this recipe
Roasted Root Vegetables in Butter Sauce
Yield: 12 Servings (4 oz.)
Yield: 12 Servings (4 oz.)
Ingredient | Weight | Measure |
---|---|---|
40 oz. | ||
Butter sauce, prepared | 8 oz. | |
Parsley, fresh, chopped | 3 Tbsp. |
Preparation Instructions:
Prepare root vegetables according to package instructions. Add butter sauce to glaze the vegetables. If making a parsley butter sauce, combine parsley into butter sauce prior to mixing into vegetables.