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Roasted Brussels Sprouts with Parsnips and Carrots

The roasting process brings out the natural sweetness and earthy flavors of this medley of Fall and Winter vegetables.
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: Side Dish
Servings: 10
Author: Sonia Skounaki

Ingredients

  • 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

Instructions

  • Position the rack in the center of the oven and preheat to 425 F.
  • 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.
  • Sprinkle with the thyme, salt, and pepper.
  • Add the 1/4 cup of water and bake stirring occasionally until tender, about 45 minutes.
  • Transfer to a serving platter and sprinkle some fresh thyme springs on the vegetables. Serve warm or at room temperature.

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.