Roasted Brussels sprouts and parsnips.

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Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Mix salad dressing, brown sugar, and thyme together in a small bowl.

  • Mix Brussels sprouts, parsnips, and red onion together in a 13x9-inch baking dish. Drizzle dressing mixture over the vegetables and toss to coat.

  • Bake in preheated oven until vegetables are tender, about 40 minutes.

Nutrition Facts

222 calories; protein 5.6g 11% DV; carbohydrates 39.6g 13% DV; fat 6.7g 10% DV; cholesterolmg; sodium 275.6mg 11% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/19/2015
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 white onion, and the two onions caramelized quite nicely. I used convection, so everything cooked perfectly at only 35 minutes. I used about 2 T of fresh thyme as I had extra, and that was great. It wasn't overpowering as thyme is mild to begin with. I made my own balsamic vinaigrette from scratch (whisk together: 4 T EVOO, 2 T balsamic vinegar, a chopped garlic glove, salt/pepper). Don't forget the brown sugar as that helped a lot with the caramelization and that perfect "burn." It took only 2 of us adults to finish the dish. Would lick the plate again! Read More
(19)

Most helpful critical review

Rating: 2 stars
02/04/2017
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. Read More
(1)
8 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
03/19/2015
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 white onion, and the two onions caramelized quite nicely. I used convection, so everything cooked perfectly at only 35 minutes. I used about 2 T of fresh thyme as I had extra, and that was great. It wasn't overpowering as thyme is mild to begin with. I made my own balsamic vinaigrette from scratch (whisk together: 4 T EVOO, 2 T balsamic vinegar, a chopped garlic glove, salt/pepper). Don't forget the brown sugar as that helped a lot with the caramelization and that perfect "burn." It took only 2 of us adults to finish the dish. Would lick the plate again! Read More
(19)
Rating: 5 stars
02/04/2016
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 minutes or so. Yummy! Read More
(1)
Rating: 2 stars
02/04/2017
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. Read More
(1)
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Rating: 5 stars
10/12/2015
Delicious and simple. Read More
Rating: 5 stars
12/25/2015
Amazing! Cut the parsnips in coins and made my own balsamic vinaigrette. Such a nice combo. Mild and delicious. Read More