This simple side dish is just a mixture of Brussels sprouts, parsnips and red onion roasted with balsamic vinaigrette, brown sugar and fresh thyme.
More sugar and I should have cooked the veg for longer - 22 Oct 2016
Easy to make, smells great, tastes even better. Cut the parsnips into the size of the halved brussels sprouts (or slightly smaller, so they'll all get done at the same time). I added another white onion, and the two onions caramelized quite nicely. I used convection, so everything cooked perfectly at only 35 minutes. I used about 2 T of fresh thyme as I had extra, and that was great. It wasn't overpowering as thyme is mild to begin with. I made my own balsamic vinaigrette from scratch (whisk together: 4 T EVOO, 2 T balsamic vinegar, a chopped garlic glove, salt/pepper). Don't forget the brown sugar as that helped a lot with the caramelization and that perfect "burn." It took only 2 of us adults to finish the dish. Would lick the plate again! - 18 Mar 2015 (Review from Allrecipes US | Canada)
I baked these for 80 minutes and parsnips weren't soft until I microwaved them to reheat the next day. It was alright then, but not enough to make it again. - 03 Feb 2017 (Review from Allrecipes US | Canada)