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
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.