Brussels Sprouts with Parsnips
- 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
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.