Best 3 Roasted Brussels Sprouts And Parsnips Recipes

Roasted Brussels sprouts and parsnips are a delicious and healthy combination of sweet and savory flavors. These hearty vegetables are roasted with a mixture of herbs, spices, and a touch of oil, resulting in a caramelized exterior and a tender, flavorful interior. Brussels sprouts are a good source of fiber, vitamin C, and vitamin K, while parsnips are a good source of fiber, vitamin C, and potassium. This dish is a great side dish for any meal, and it can also be served as a vegetarian main course.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED POTATOES, CARROTS, PARSNIPS AND BRUSSELS SPROUTS

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts image

Provided by Giada De Laurentiis

Categories side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 12

Ingredients

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

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.

ROASTED BRUSSELS SPROUTS AND PARSNIPS

Roasted Brussels Sprouts and Parsnips image

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

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

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

ROASTED POTATOES, CARROTS, PARSNIPS AND BRUSSELS SPROUTS

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts image

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

Ingredients

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

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.

### Key steps in the roasted Brussels sprouts and parsnips recipe: 1. Select firm, bright green Brussels sprouts and parsnips. 2. Trim and halve the Brussels sprouts and peel and chop the parsnips. 3. Toss the Brussels sprouts and parsnips with a mixture of salt, black and white sesame seeds, coriander seeds, cumin, fennel and mustard seeds, and a bit of brown sugar. 4. Roast the mixture in a hot (400 degrees Fahrenheit) for about 20 minutes, or until the parsnips are soft and starting to brown. 5. Toss them with a vinaigrette made with apple cider vinegar and extra virgin oil, season with salt and freshly grated nutmeg. Serve immediately. ### Essential tips: 1. For crispy roasted Brussels sprouts and parsnips, make sure to cut them into even-size pieces. 2. To get a nice brown color, roast the mixture at a high temperature. 3. To prevent the seeds from getting too dark, add them to the Brussels sprouts and parsnips after they have been roasted for about 15 minutes. 4. For a sweeter dish, you can add a little bit of brown sugar to the roasting mixture. 5. You can also add some fresh herbs, such as thyme or rosemary, to the roasted mixture for extra Flavor. ### Delightful conclusion: Roasted Brussels sprouts and parsnips is a delicious and nutritious side dish that is perfect for any occasion. The roasted Brussels sprouts and parsnips are crispy on the outside and soft and flavorful on the inside. The vinaigrette adds a nice tangy Flavor to the dish. This dish is also a good source of vitamins and nutrients. If you are looking for a side dish that is both delicious and healthy, roasted Brussels sprouts and parsnips is a great option. It is a dish that is sure to please everyone at your table.