Roast sprouts and parsnips

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    Roast sprouts and parsnips

    Roast sprouts and parsnips

    (6)
    55min


    4 people made this

    About this recipe: This simple side dish is just a mixture of Brussels sprouts, parsnips and red onion roasted with balsamic vinaigrette, brown sugar and fresh thyme.

    Ingredients
    Serves: 6 

    • 80ml balsamic vinaigrette
    • 1 tablespoon brown sugar, or to taste
    • 1 tablespoon chopped fresh thyme
    • 450g Brussels sprouts, halved
    • 450g parsnips, peeled
    • 1 large red onion, thickly sliced

    Method
    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat oven to 200 C / Gas 6.
    2. Mix balsamic vinaigrette, brown sugar and thyme together in a small bowl.
    3. Mix sprouts, parsnips and red onion together in a baking dish. Drizzle balsamic mixture over the vegetables; toss to coat.
    4. Roast in preheated oven until vegetables are tender, about 40 minutes.
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    Reviews & ratings
    Average global rating:
    (6)

    Reviews in English (6)

    0

    More sugar and I should have cooked the veg for longer  -  22 Oct 2016

    by
    15

    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)

    by
    0

    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)

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