Roast Vegetables With Turkey Brine Seasoning
★★★★★
PREP TIME
15 minutes
COOK TIME
1 hour
SERVES
4 to 6
Ingredients
1 cup
pan drippings, reserved from brined and roasted turkey
1 pound
carrots, peeled and cut into chunks
1/2 pound
baby new potatoes
1 pound
parsnips, peeled and cut into chunks
1/2 pound
Brussels sprouts, halved
2 tablespoons
The Spice Hunter Original Turkey Brine
Instructions
- Pour the pan drippings into a large cup or bowl and let them cool before skimming off the fat. Reserve 1/4 cup of the fat, then measure out 1/2 cup of the pan dripping liquid.
- Preheat the oven to 400°F.
- Spread the cooled fat from the pan drippings onto two baking sheets (half-sheet pans). Toss together the vegetables with The Spice Hunter Original Turkey Brine and divide the vegetables between both baking sheets.
- Drizzle the 1/2 cup of liquid evenly over both baking sheets.
- Roast for about 50 to 60 minutes or until the vegetables are golden and soft.
