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
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.
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Shahmeer Khan
[email protected]Meh.
Youare Mine
[email protected]I followed the recipe exactly and the dish turned out great. The Brussels sprouts were crispy on the outside and tender on the inside, and the parsnips were perfectly roasted. I would definitely recommend this recipe.
Nurul Amin
[email protected]This was a tasty side dish. The Brussels sprouts were a little bit bitter, but the parsnips were sweet and balanced them out. I would make this again.
HeckMayster
[email protected]I love this recipe! It's so easy to make and the results are always delicious. I've made it several times now and it's always a hit. The Brussels sprouts and parsnips roast together perfectly and the balsamic vinegar adds a nice tang.
Sadia Salifu
[email protected]This recipe was a hit! I served it at a dinner party and everyone raved about it. The Brussels sprouts were perfectly roasted and the parsnips were sweet and caramelized. I will definitely be making this dish again.