Brussels Sprouts with Parsnips

Rating: 3.06 stars
84 Ratings
  • 5 star values: 11
  • 4 star values: 13
  • 3 star values: 34
  • 2 star values: 22
  • 1 star values: 4

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

Martha Stewart Living, December 2008

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Recipe Summary

Servings:
10
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Ingredients

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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Reviews (2)

84 Ratings
  • 5 star values: 11
  • 4 star values: 13
  • 3 star values: 34
  • 2 star values: 22
  • 1 star values: 4
Anonymous
Rating: Unrated
02/20/2012
I just made this recipe and it was my first time eating brussel sprouts. It was delicious!!!
Anonymous
Rating: Unrated
02/25/2011
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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