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Brussels Sprouts with Parsnips

Brussels Sprouts with Parsnips
Recipe type: Side Dish
Cuisine: American

  • 2 pounds Brussels sprouts, trimmed and halved lengthwise
  • 6 medium parsnips, peeled and thinly sliced crosswise
  • 6 tablespoons Driftless sunflower oil
  • 2 teaspoons coarse salt
  • Freshly ground pepper
  • 1 cup pecan halves

  1. Preheat oven to 450 degrees.
  2. Toss vegetables with sunflower oil, salt, and pepper on 2 rimmed baking sheets, and spread into single layers.
  3. Roast, rotating sheets halfway through, until tender and gold, about 20 minutes. Divide pecans between sheets; roast 10 minutes more.
  4. Toss, mixture and serve.


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