Name: Roasted Brussels Sprouts Parsnips: The Ultimate Guide to Perfect Roasting
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6-8 servings
Ingredients: 1.5 lbs Brussels sprouts, trimmed and halved (or quartered if large); 1 lb parsnips, peeled and chopped into 1-inch pieces; 4 cloves garlic, minced; 1/4 cup olive oil; 2 tablespoons balsamic vinegar; 1 tablespoon maple syrup (or honey); 1 teaspoon dried thyme; 1/2 teaspoon dried rosemary; 1/4 teaspoon red pepper flakes (optional); Salt and freshly ground black pepper to taste; Optional garnish: chopped fresh parsley or toasted pecans

Roasted Brussels Sprouts Parsnips: Prepare to be amazed! If you think you don't like Brussels sprouts, this recipe is about to change your mind. I know, I know, Brussels sprouts have a bad reputation, but trust me on this one. Roasting them alongside sweet parsnips transforms them into a crispy, caramelized delight that even the pickiest eaters will adore.

Root vegetables like parsnips have been a staple in European cuisine for centuries, often enjoyed during the colder months. Combining them with Brussels sprouts, a vegetable that gained popularity in Belgium (hence the name!), creates a harmonious blend of flavors and textures. This simple yet elegant dish is perfect as a side for holiday gatherings or a comforting weeknight meal.

What makes Roasted Brussels Sprouts Parsnips so irresistible? It's the perfect balance of sweet and savory. The natural sugars in the parsnips caramelize beautifully in the oven, creating a delightful sweetness that complements the slightly bitter, nutty flavor of the Brussels sprouts. The high-heat roasting ensures that both vegetables become tender on the inside and wonderfully crispy on the outside. Plus, it's incredibly easy to prepare, requiring minimal effort for maximum flavor. So, ditch the steamed sprouts and embrace this roasted revelation – you won't regret it!

Ingredients:

1.5 lbs Brussels sprouts, trimmed and halved (or quartered if large)
1 lb parsnips, peeled and chopped into 1-inch pieces
4 cloves garlic, minced
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon maple syrup (or honey)
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper to taste
Optional garnish: chopped fresh parsley or toasted pecans

Preparing the Vegetables:

First, let's get those Brussels sprouts ready. Wash them thoroughly under cold water. I like to give them a good scrub to remove any dirt. Then, trim off the ends and remove any loose or yellowing outer leaves.
Now, for the halving (or quartering!). If your Brussels sprouts are on the smaller side, halving them is perfect. But if they're larger, go ahead and quarter them so they cook evenly. This ensures that every piece gets nice and caramelized.
Next up are the parsnips. Peel them using a vegetable peeler, just like you would a carrot. Parsnips can sometimes be a bit tough, so make sure you get all the peel off.
Once peeled, chop the parsnips into 1-inch pieces. Try to keep the pieces relatively uniform in size so they cook at the same rate as the Brussels sprouts. Uneven sizes can lead to some pieces being perfectly roasted while others are still a bit hard.
Mince the garlic. I prefer to use a garlic press for this, but you can also finely chop it with a knife. The smaller the pieces, the more the garlic flavor will infuse into the vegetables.

Roasting Process:

Preheat your oven to 400°F (200°C). This high temperature is key to getting that beautiful caramelization we're after.
While the oven is preheating, grab a large bowl. In the bowl, combine the Brussels sprouts, parsnips, minced garlic, olive oil, balsamic vinegar, maple syrup (or honey), dried thyme, dried rosemary, and red pepper flakes (if using).
Season generously with salt and freshly ground black pepper. Don't be shy with the seasoning! It really brings out the flavors of the vegetables.
Toss everything together until the vegetables are evenly coated with the oil and spices. Make sure every piece is glistening!
Spread the vegetables in a single layer on a large baking sheet. I recommend using a baking sheet with a rim to prevent any oil from dripping into the oven. Avoid overcrowding the pan, as this will steam the vegetables instead of roasting them. If necessary, use two baking sheets.
Roast for 25-30 minutes, or until the Brussels sprouts are tender and nicely browned, and the parsnips are easily pierced with a fork.
Halfway through the roasting time (around 15 minutes), give the vegetables a good toss. This will ensure that they brown evenly on all sides.
Keep an eye on them towards the end of the roasting time. You want them to be nicely caramelized, but not burnt.

Serving and Optional Garnishes:

Once the vegetables are roasted to perfection, remove them from the oven and let them cool slightly.
Taste and adjust the seasoning if necessary. You might want to add a little more salt or pepper to taste.
Transfer the roasted Brussels sprouts and parsnips to a serving dish.
If desired, garnish with chopped fresh parsley or toasted pecans for added flavor and visual appeal. The parsley adds a fresh, herbaceous note, while the pecans provide a satisfying crunch.
Serve immediately and enjoy! These roasted vegetables are delicious as a side dish with roasted chicken, pork, or fish. They're also a great addition to a vegetarian meal.

Tips for Perfect Roasted Vegetables:

Don't overcrowd the pan: This is the most important tip! Overcrowding will steam the vegetables instead of roasting them, resulting in soggy, unappetizing results. Use two baking sheets if necessary.
Use high heat: Roasting at 400°F (200°C) ensures that the vegetables caramelize properly and develop a delicious, slightly crispy exterior.
Toss halfway through: Tossing the vegetables halfway through the roasting time ensures that they brown evenly on all sides.
Don't be afraid of browning: A little bit of browning is a good thing! It adds flavor and texture to the vegetables.
Adjust the seasoning: Taste the vegetables after they're roasted and adjust the seasoning as needed. You might want to add a little more salt, pepper, or even a squeeze of lemon juice.
Experiment with different herbs and spices: Feel free to experiment with different herbs and spices to customize the flavor of your roasted vegetables. Some other great options include garlic powder, onion powder, paprika, and chili powder.
Add other vegetables: You can easily add other vegetables to this recipe, such as carrots, sweet potatoes, or butternut squash. Just make sure to adjust the roasting time accordingly.
Make it ahead of time: You can roast the vegetables ahead of time and reheat them before serving. Just store them in an airtight container in the refrigerator for up to 3 days.

Variations:

Add bacon: For a smoky, savory twist, add some cooked and crumbled bacon to the vegetables before roasting.
Add Parmesan cheese: Sprinkle some grated Parmesan cheese over the vegetables during the last few minutes of roasting for a cheesy, nutty flavor.
Add a balsamic glaze: Drizzle the roasted vegetables with a balsamic glaze for a sweet and tangy finish.
Make it vegan: Simply substitute the maple syrup or honey with agave nectar or another vegan sweetener.

Why This Recipe Works:

This recipe is a winner because it's simple, flavorful, and versatile. The combination of Brussels sprouts and parsnips is a classic pairing, and the balsamic vinegar and maple syrup add a touch of sweetness and acidity that perfectly complements the earthy flavors of the vegetables. The high roasting temperature ensures that the vegetables caramelize beautifully, creating a delicious, slightly crispy exterior. Plus, this recipe is easily customizable to suit your own taste preferences. You can add different herbs, spices, or vegetables to create your own unique version.

Health Benefits:

Brussels sprouts and parsnips are both packed with nutrients, making this a healthy and delicious side dish. Brussels sprouts are a good source of fiber, vitamins C and K, and antioxidants. Parsnips are a good source of fiber, potassium, and vitamin C. Roasting the vegetables helps to preserve their nutrients and enhances their natural sweetness.

Serving Suggestions:

These roasted Brussels sprouts and parsnips are a versatile side dish that can be served with a variety of main courses. They pair well with roasted chicken, pork, fish, or tofu. They're also a great addition to a vegetarian meal. Serve them alongside a grain like quinoa or brown rice for a complete and satisfying meal. You can also add them to salads or use them as a topping for pizzas or flatbreads.

Storage Instructions:

Store leftover roasted Brussels sprouts and parsnips in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave before serving.

Enjoy!

I hope you enjoy this recipe for roasted Brussels sprouts and parsnips! It's one of my favorite ways to prepare these vegetables, and I'm sure it will become a favorite of yours too. Happy cooking!

Conclusion:

This recipe for Roasted Brussels Sprouts and Parsnips is more than just a side dish; it's a flavor explosion waiting to happen! The sweetness of the parsnips perfectly complements the slightly bitter, nutty taste of the Brussels sprouts, creating a harmonious blend that will tantalize your taste buds. Trust me, even if you think you don't like Brussels sprouts, this recipe might just change your mind. The roasting process brings out their natural sugars, transforming them into crispy, caramelized delights. Why is this a must-try? Because it's incredibly easy to make, requires minimal ingredients, and delivers maximum flavor. It’s a healthy and delicious way to add more vegetables to your diet, and it's versatile enough to pair with a variety of main courses. Whether you're serving it alongside a roasted chicken, a juicy steak, or a hearty vegetarian lentil loaf, these roasted vegetables will undoubtedly steal the show. But the best part? You can easily customize this recipe to suit your own preferences. Feel free to experiment with different herbs and spices. A sprinkle of red pepper flakes adds a touch of heat, while a drizzle of balsamic glaze provides a tangy sweetness. For a more savory flavor, try adding a pinch of smoked paprika or garlic powder. You could even toss in some chopped pecans or walnuts for added crunch and nutty flavor. Serving Suggestions and Variations: * Elevate your dish: A squeeze of fresh lemon juice right before serving brightens up the flavors and adds a zesty kick. * Make it a meal: Toss the roasted vegetables with cooked quinoa or farro for a hearty and satisfying vegetarian meal. Add some crumbled feta cheese or goat cheese for extra creaminess and tang. * Holiday favorite: This recipe is perfect for Thanksgiving or Christmas dinner. It's a simple yet elegant side dish that will impress your guests. * Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce for a spicy kick. * Sweeten the deal: Drizzle with maple syrup or honey for a touch of sweetness. I truly believe that this recipe for Roasted Brussels Sprouts and Parsnips is a winner. It's simple, delicious, and adaptable to your own tastes. It's the perfect way to enjoy the flavors of fall and winter, and it's a guaranteed crowd-pleaser. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to experience the magic of roasted vegetables. I'm confident that you'll love this recipe as much as I do. And now, for the most important part: I want to hear from you! Once you've tried this recipe, please share your experience in the comments below. Did you make any modifications? What did you serve it with? What did your family and friends think? Your feedback is invaluable, and it helps me to create even better recipes in the future. Don't be shy – let me know what you think of this fantastic Roasted Brussels Sprouts and Parsnips recipe! Happy cooking!