Roasted Brussels Sprouts with Parsnips and Carrots
Prep Time
30 mins
Cook Time
40 mins
Total Time
1 hr 10 mins

The roasting process brings out the natural sweetness and earthy flavors of this medley of Fall and Winter vegetables.

Course: Side Dish
Servings: 10
Author: Sonia Skounaki
  • 2 lb brussels sprouts trimmed and halved
  • 1 1/2 lb medium sized parsnips peeled, cut lengthwise and sliced
  • 1 lb medium carrots peeled, cut lengthwise and sliced
  • 3 tbsp fresh thyme or 1 tbsp dried thyme
  • 3 tbsp extra virgin olive oil
  • 1/4 cup water
  • salt and pepper to taste
  • fresh thyme springs
  1. Position the rack in the center of the oven and preheat to 425 F.

  2. In a large rimmed baking sheet, toss the brussels sprouts, parsnips, and carrots, with 3 tablespoons oil. Arrange the vegetables to form a single layer.

  3. Sprinkle with the thyme, salt, and pepper.

  4. Add the 1/4 cup of water and bake stirring occasionally until tender, about 45 minutes.

  5. Transfer to a serving platter and sprinkle some fresh thyme springs on the vegetables. Serve warm or at room temperature.

Recipe Notes

Make Ahead: The brussels sprouts can be trimmed and halved and the carrots and parsnips can be peeled and cut one day in advance. Store in an airtight container or a bag with zip closure and refrigerate until ready to use.