New This Month

Brussels Sprouts with Parsnips


The flavor of this side dish is enhanced by toasted pecans.

  • Servings: 10

Source: Martha Stewart Living, December 2008


  • 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


  1. 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.

Reviews Add a comment

  • kimberly8171
    20 FEB, 2012
    I just made this recipe and it was my first time eating brussel sprouts. It was delicious!!!
  • fooodgranny
    25 FEB, 2011
    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