Roasted Brussels Sprouts And Parsnips Recipes

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ROASTED BRUSSELS SPROUTS AND PARSNIPS

Roasted Brussels sprouts and parsnips.

Provided by Robin Wenner

Categories     Fruits and Vegetables     Vegetables     Brussels Sprouts     Roasted

Time 55m

Yield 4

Number Of Ingredients 6



Roasted Brussels Sprouts and Parsnips image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • 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 : Calories 222.4 calories, Carbohydrate 39.6 g, Fat 6.7 g, Fiber 10.6 g, Protein 5.6 g, SaturatedFat 0.8 g, Sodium 275.6 mg, Sugar 13.5 g

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

ROASTED POTATOES, CARROTS, PARSNIPS AND BRUSSELS SPROUTS

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 12



Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts image

Steps:

  • Preheat oven to 400 degrees F.
  • Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry.
  • Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.

1/3 cup extra-virgin olive oil
3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles
1 1/2 cups Brussels sprouts (about 1/2 pound), halved
4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices
3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices
1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried basil
1/4 teaspoon sea salt
1 teaspoon freshly ground black pepper

BRUSSELS SPROUTS WITH PARSNIPS

The flavor of this side dish is enhanced by toasted pecans.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6



Brussels Sprouts with Parsnips image

Steps:

  • Preheat oven to 450 degrees. Toss vegetables with oil, salt, and pepper on 2 rimmed baking sheets, and spread into single layers. Roast, rotating sheets halfway through, until tender and gold, about 20 minutes. Divide pecans between sheets; roast 10 minutes more. Toss mixture and serve.

2 pounds brussels sprouts, trimmed and halved lengthwise
6 medium parsnips, peeled and thinly sliced crosswise
6 tablespoons extra-virgin olive oil
2 teaspoons coarse salt
Freshly ground pepper
1 cup pecan halves

ROASTED POTATOES, CARROTS, PARSNIPS AND BRUSSELS SPROUTS

Make and share this Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts recipe from Food.com.

Provided by Irmgard

Categories     Yam/Sweet Potato

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12



Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts image

Steps:

  • Preheat the oven to 400 degrees F.
  • Grease an 11" x 7" baking sheet with extra virgin olive oil.
  • Place the vegetables in the baking sheet and add the dried herbs, salt and pepper.
  • Toss well, evenly coating all the vegetables with the seasonings and oil.
  • Add more oil if the vegetables seem dry.
  • Spread the vegetables evenly on a large baking sheet.
  • Place on the middle rack in the oven and bake for 35 to 40 minutes.

1/3 cup extra virgin olive oil
3 medium carrots, cut into 1-1/2-inch thick circles
1 1/2 cups Brussels sprouts, halved
4 cups Red Bliss potatoes, cut into 1-1/2-inch thick slices
3 medium parsnips, cut into 1-1/2-inch thick slices
1 cup sweet potato, cut into 1-1/2-inch thick slices
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried basil
1/4 teaspoon sea salt
2 tablespoons black pepper

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