Brussels Sprouts With Parsnips Recipes
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
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
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.
ROASTED POTATOES, CARROTS, PARSNIPS AND BRUSSELS SPROUTS
Provided by Giada De Laurentiis
Categories side-dish
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F.
- In a large bowl, add the carrots, Brussels sprouts, red bliss potatoes, parsnips and sweet potatoes. Toss well with olive oil, herbs, salt and pepper.
- Spread the vegetables evenly on a large baking sheet. Place on medium rack in oven and bake for 35 to 40 minutes.
ROASTED POTATOES, CARROTS, PARSNIPS AND BRUSSELS SPROUTS
Provided by Giada De Laurentiis
Categories side-dish
Time 1h
Yield 6 servings
Number Of Ingredients 12
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 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
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.
ROASTED BRUSSELS SPROUTS MEDLEY WITH NORI STRIPS
I get the Vegetarian Times Magazine and this is one of the great recipes I found in the January 2010 edition. The vegetables are so colorful and the flavor of this dish is outstanding.
Provided by Chef Joey Z.
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400'F. Coat a baking sheet with cooking spray.
- Toss the brussels sprouts, onion, sweet potato, parsnips, carrots, and garlic in the olive oil in a large bowl. Make sure all the veggies are well coated.
- Transfer your coated veggies to the prepared baking sheet and roast 35-40 minutes or until the veggies are tender and browned. Stir them 1/2 way through to ensure the tops of the veggies also get browned.
- While the veggies are cooking put the nori sheets one on top of the other and roll in a cigar shape. With a sharp pair of scissors cut it in little pieces. When the piece uncoil they should be in long strands. Set them aside.
- When the veggies are done transfer them to a large baking dish and toss with the hazelnuts, walnut oil and nori strips.
- Season with salt and pepper if you like.
- Bon Appetit!
Nutrition Facts : Calories 248.5, Fat 17.4, SaturatedFat 1.8, Sodium 68, Carbohydrate 21.9, Fiber 4.8, Sugar 6.5, Protein 4.5
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