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Roasted Brussels Sprouts and Parsnips

Robin Wenner

"Roasted Brussels sprouts and parsnips."
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Ingredients

55 m servings 222 cals
Original recipe yields 4 servings

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Mix salad dressing, brown sugar, and thyme together in a small bowl.
  3. Mix Brussels sprouts, parsnips, and red onion together in a 13x9-inch baking dish. Drizzle dressing mixture over the vegetables and toss to coat.
  4. Bake in preheated oven until vegetables are tender, about 40 minutes.

Nutrition Facts


Per Serving: 222 calories; 6.7 g fat; 39.6 g carbohydrates; 5.6 g protein; 0 mg cholesterol; 276 mg sodium. Full nutrition

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Reviews

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Easy to make, smells great, tastes even better. Cut the parsnips into the size of the halved brussels sprouts (or slightly smaller, so they'll all get done at the same time). I added another whi...

I baked these for 80 minutes and parsnips weren't soft until I microwaved them to reheat the next day. It was alright then, but not enough to make it again.

Loved it! Doubled the sauce and pre-cooked a pound of baby carrots and added those. The carrots really added to the volume so it all went into two baking dishes. Stirred the veggies every 10 ...

Amazing! Cut the parsnips in coins and made my own balsamic vinaigrette. Such a nice combo. Mild and delicious.

Delicious and simple.