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Roasted Brussels Sprouts, Parsnips and Carrots

October 10, 2017, By //  by Sonia 2 Comments

Roasted Brussels Sprouts, Parsnips and Carrots

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Roasted Brussel Sprouts with Carrots and Parsnips

Roasted vegetables are the highlight of Fall and Winter side dishes, and the roasted brussels sprouts, Parsnips, and Carrots are one of the staple menu items for our winter entertaining.

The root vegetables develop their natural sweetness, while the cruciferous vegetables benefit from the caramelization and the browning to intensify their nutty and sweet flavor.

A side dish that pairs perfectly with Autumn and Winter menus.

Are you looking for more side dishes? 

  • Roasted Sweet Potatoes with Sage
  • Green Beans Amandine
  • Braised Okra (Bamia)
Roasted Brussel Sprouts with Carrots and Parsnips

Roasted Brussels Sprouts with Parsnips and Carrots

Sonia Skounaki
The roasting process brings out the natural sweetness and earthy flavors of this medley of Fall and Winter vegetables.
4.95 from 17 votes
Save Saved!
Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Course Side Dish
Servings 10

Ingredients
  

  • 2 lb brussels sprouts trimmed and halved
  • 1 ½ lb medium sized parsnips peeled, cut lengthwise and sliced
  • 1 lb medium carrots peeled, cut lengthwise and sliced
  • 3 tbsp fresh thyme or 1 tbsp dried thyme
  • 3 tbsp extra virgin olive oil
  • ¼ cup water
  • salt and pepper to taste
  • fresh thyme sprigs

Instructions
 

  • Position the rack in the center of the oven and preheat to 425 F.
  • In a large rimmed baking sheet, toss the brussels sprouts, parsnips, and carrots, with 3 tablespoons oil. Arrange the vegetables to form a single layer.
  • Sprinkle with the thyme, salt, and pepper.
  • Add the 1/4 cup of water and bake stirring occasionally until tender, about 45 minutes.
  • Transfer to a serving platter and sprinkle some fresh thyme springs on the vegetables. Serve warm or at room temperature.

Notes

Make Ahead: The brussels sprouts can be trimmed and halved and the carrots and parsnips can be peeled and cut one day in advance. Store in an airtight container or a bag with zip closure and refrigerate until ready to use.

This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although eatmediterraneanfood.com attempts to provide accurate nutritional information, these figures are only estimates.

Tried this recipe?Mention @eatfoodmed or tag #eatfoodmed!

Related

Filed Under: Dairy-Free, Gluten-Free, Lenten Recipes, Mediterranean Recipes, Paleo, Recipes, Side Dish, Vegan, Vegetarian, Whole30 Tagged With: Autumn, Clean Eating, Easy Recipes, Holidays, Root Vegetables, Winter

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Reader Interactions

Comments

  1. Juan EL Ingles

    April 10, 2022 at 3:56 pm

    Sprigs my Dear, Sprigs not Springs

    Reply
    • Sonia

      April 12, 2022 at 12:05 am

      Thanks for bringing this to my attention. Just corrected it!

      Reply

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Sonia Skounaki

Ya sas (Hi)! I am Sonia! This website is my dream to do something different and share everything I learned from my Cretan grandmother and my mother, who has roots form the island of Cefallonia, along with new wisdom gained while struggling to be healthy while everything around us is not.

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