Roasted Parsnips & Brussels Sprouts
Ingredients
2 large parsnips, peeled and cubed
2 cups Brussels sprouts, cleaned and halved
1 large shallot or ½ an onion, thinly sliced
3 tablespoons olive oil, divided, for cooking
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 tablespoons grainy Dijon or country mustard
1 tablespoon honey or agave
1 tablespoon olive oil or grapeseed oil
juice of ½ a lemon
pinch red pepper flakes
Instructions
Preheat your oven to 400 degrees F. Peel and cube your parsnips and clean and halve your Brussels sprouts, then set aside. Heat 1 tablespoon of olive oil in a large, heavy-bottomed pan (I prefer cast iron) and add in your sliced shallot or onion. Saute for 5 minutes or so over medium-high heat, until just translucent, then remove from the pan and set aside.
Add in another 1 or 2 tablespoons of olive oil and add in your parsnips and sprouts and sprinkle with ½ teaspoon of salt and ¼ teaspoon of pepper. Cook over high heat, stirring occasionally, for 8-10 minutes, until they are both somewhat browned (but definitely not nearly cooked through). Whisk together your mustard, honey, oil, lemon juice, and a pinch of red pepper flakes, add the shallots back to the pan, and toss everything together. Place the whole pan in the oven and roast for 25-30 minutes, until the parsnips and Brussels sprouts are fork tender. Taste and add any additional salt, pepper, or honey, and serve. This makes a great side dish or eat it with pasta or rice! We ate this alongside a bowl of soup.
Originally featured on thecrepesofwrath.com.