Brussels Sprouts with Parsnips

The flavor of this side dish is enhanced by toasted pecans. This recipe was also featured on "Mad Hungry for the Holidays."

  • 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.


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