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Roasted Root Vegetables

The deep, caramel flavors of roasted root vegetables shine in this elegant side dish. Large chunks root vegetables including parsnips, butternut squash, turnips and potatoes are tossed with red onions and accented with a hint of spice for a veggie dish that will leave them licking the plate. The hard work is done here, so just heat and enjoy. You get 32 oz. of Roasted Root Vegetables, enough to serve 6-8 as a memorable side dish.

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Item #: RRV32

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Defrost in refrigerator overnight. Preheat oven to 350°F. Remove plastic from around the container and place on a cookie sheet. Bake for 25-30 minutes. An internal temperature of 158°F must be reached.

Red Potato, Butternut Squash, Turnips, Parsnips, Red Onion, Blended Oil (80% Soybean Oil, 20% Pomace Olive Oil), Parsley, Seasoning (Chili Powder, Rosemary, Thyme, Black Pepper), Salt.
Contains: Soybean.

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