Thursday, March 15, 2012

Making a easy Roasted Brussels Sprouts and Roots

This is our default holiday side dish: a sheet pan of caramelized, irresistible parsnips, sprouts, and the rest. The trick is to cut everything the same size: about the size of a small Brussels sprout. Makes 8 servings

You'll need:

  • 3 medium parsnips, peeled and sliced into 1⁄2-inch rings
  • 2 medium acorn squash, peeled, seeded, and cubed
  • 1 medium rutabaga, peeled and cubed
  • 1 medium turnip, peeled and cubed
  • 1⁄4 cup olive oil
  • 1 pound small Brussels sprouts, stems trimmed, tough outer leaves removed
  • 1 tablespoon coarse-grained salt, such as kosher salt


  1. Position the rack in the center of the oven; preheat the oven to 375°F .
  2. Place the parsnips, squash, rutabaga, and turnip on a large lipped baking sheet; toss with 3 tablespoons olive oil. Roast, tossing occasionally, for 35 minutes.
  3. Toss the Brussels sprouts with the remaining 1 tablespoon oil in a large bowl. Add them to the baking sheet, toss well, and continue roasting, tossing occasionally, until caramelized and lightly browned, about 25 more minutes. Season with salt and cool for 5 minutes before serving.

Variations: Substitute 1 pound sweet potatoes, peeled and cubed, for the acorn squash.Substitute carrots for the parsnips.

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