Brussels Sprouts
Lucinda tosses these hearty vegetables with toasted pecans for an appealing earthy flavor.
Brussels Sprouts with Parsnips
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Brussels Sprouts
Lucinda tosses these hearty vegetables with toasted pecans for an appealing...
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Martha Stewart Living, December 2008
- Yield Serves 10
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Ingredients
- 2 pounds brussels sprouts, trimmed and halved lengthwise
- 6 medium parsnips, peeled and thinly sliced crosswise
- 6 tablespoons extra-virgin olive oil
- 2 teaspoons coarse salt
- Freshly ground pepper
- 1 cup pecan halves
Directions
- Preheat oven to 450 degrees. Toss vegetables with oil, salt, and pepper on 2 rimmed baking sheets, and spread into single layers. Roast, rotating sheets halfway through, until tender and gold, about 20 minutes. Divide pecans between sheets; roast 10 minutes more. Toss, mixture and serve.
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I just made this recipe and it was my first time eating brussel sprouts. It was delicious!!!
Made these for Christmas dinner They were great and people who did not even knowwhat parsnip were loved this dish . WIll definitely make many time. Worth it