Roasted Brussels Sprouts with Parsnips and Carrots
The roasting process brings out the natural sweetness and earthy flavors of this medley of Fall and Winter vegetables.
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.