Roasted Brussels Sprouts and Parsnips

Name: Roasted Brussels Sprouts and Parsnips
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: ⅓ cup balsamic vinaigrette salad dressing (such as Kraft®); 1 tablespoon brown sugar; 1 tablespoon chopped fresh thyme; 1 pound Brussels sprouts, halved; 1 pound parsnips, peeled; 1 large red onion, thickly sliced

Rating: 4.2 stars

10 Ratings
9 Reviews
3 Photos

Roasted Brussels sprouts and parsnips.

By Robin Wenner

Gallery

Recipe Summary test

prep:

15 mins

cook:

40 mins

total:

55 mins

Servings:

Yield:

4 servings

Nutrition Info

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

⅓ cup balsamic vinaigrette salad dressing (such as Kraft®)
1 tablespoon brown sugar
1 tablespoon chopped fresh thyme
1 pound Brussels sprouts, halved
1 pound parsnips, peeled
1 large red onion, thickly sliced

Directions

Step 1
Preheat oven to 400 degrees F (200 degrees C).

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Step 2
Mix salad dressing, brown sugar, and thyme together in a small bowl.
Step 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.
Step 4
Bake in preheated oven until vegetables are tender, about 40 minutes.

Nutrition Facts

Per Serving:

222 calories; protein 5.6g; carbohydrates 39.6g; fat 6.7g; sodium 275.6mg. Full Nutrition

Reviews (9)

Most helpful positive review

Mikey T.

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

Helpful

(19)

Most helpful critical review

abbyz2000

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

Helpful

(1)

10 Ratings

5 star values: 7
4 star values: 0
3 star values: 1
2 star values: 2
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Mikey T.

03/19/2015

Helpful

(19)

TomOB

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

Helpful

(2)

abbyz2000

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

Helpful

(1)

Justin Azol

03/12/2021

I substituted potato for the parsnips and Maple Syrup for the brown sugar. It came out great. Read More

Andy Williams

01/02/2021

added some partially precooked baby carrots like another review suggested and it was exceptional. Read More

L Mcclain

10/12/2015

Delicious and simple. Read More

MissMary

12/25/2015

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

Back to Roasted Brussels Sprouts and Parsnips

All Reviews for Roasted Brussels Sprouts and Parsnips

- of Reviews

Roasted Brussels Sprouts and Parsnips

Servings Per Recipe: 4
Calories: 222.4

% Daily Value *

protein: 11 %

carbohydrates: 13 %

dietary fiber: 42 %

sugars:

fat: 10 %

saturated fat: 4 %

vitamin a iu: 21 %

niacin equivalents: 21 %

vitamin b6: 25 %

vitamin c: 199 %

folate: 38 %

calcium: 10 %

iron: 14 %

magnesium: 23 %

potassium: 26 %

sodium: 11 %

thiamin: 26 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for Photos of Roasted Brussels Sprouts and Parsnips

1 of 9

All Reviews

Mikey T.

03/19/2015

Helpful

(19)

TomOB

02/04/2016

Helpful

(2)

abbyz2000

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.

Helpful

(1)

Justin Azol

03/12/2021

I substituted potato for the parsnips and Maple Syrup for the brown sugar. It came out great.

Andy Williams

01/02/2021

added some partially precooked baby carrots like another review suggested and it was exceptional.

L Mcclain

10/12/2015

Delicious and simple.

MissMary