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Purple Carrot

Roasted Root Veggies

with Cranberry Citrus Pilaf & Romesco Sauce

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We roasted our favorite winter root vegetables: butternut squash, carrots, sweet potatoes, and parsnips. They’re balanced by our bright, tangy romesco sauce and a wild rice pilaf jeweled with cranberries and pecans.

Heat it up in the microwave
Pull back the film about 1 inch and heat meal on high for 2 minutes.* Let it sit for 2 minutes, peel off film, stir, and dig in! And please be careful, the bowl might be hot.

*Make sure to cook this meal until the internal temperature is 165 degrees to ensure food quality and safety are spot-on. Microwave directions are based on preparation in a 1100-watt microwave; if necessary, continue heating the meal in 30-second intervals until fully heated.

See nutrition label for full ingredient list.
Note: To maintain shelf life of our prepared meals, we use a 100% plant-based cultured dextrose product that is derived from non-dairy-based bacteria. For any specific questions about this ingredient, please contact our customer advocates.

See nutrition label for full ingredient list.
Allergens: tree nut (pecan)