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Brussels Sprouts with Parsnips

  • Servings: 10
Brussels Sprouts with Parsnips

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 (2)

  • 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

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