Roasted Parsnips & Brussels Sprouts

Ingredients

  • 2 large parsnips, peeled and cubed
  • 2 cups Brussels sprouts, cleaned and halved
  • 1 large shallot or ½ an onion, thinly sliced
  • 3 tablespoons olive oil, divided, for cooking
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons grainy Dijon or country mustard
  • + 4 more ingredients
    • 1 tablespoon honey or agave
    • 1 tablespoon olive oil or grapeseed oil
    • juice of ½ a lemon
    • pinch red pepper flakes

1. Preheat your oven to 400 degrees F. Peel and cube your parsnips and clean and halve your Brussels sprouts, then set aside. Heat 1 tablespoon of olive oil in a large, heavy-bottomed pan (I prefer cast iron) and add in your sliced shallot or onion. Saute for 5 minutes or so over medium-high heat...

View full recipe at SpringPad

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