Roasted vegetables are the highlight of Fall and Winter side dishes, and the roasted brussels sprouts, Parsnips, and Carrots are one of the staple menu items for our winter entertaining.
The root vegetables develop their natural sweetness, while the cruciferous vegetables benefit from the caramelization and the browning to intensify their nutty and sweet flavor.
A side dish that pairs perfectly with Autumn and Winter menus.
The roasting process brings out the natural sweetness and earthy flavors of this medley of Fall and Winter vegetables.
- 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
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Position the rack in the center of the oven and preheat to 425 F.
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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.
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Sprinkle with the thyme, salt, and pepper.
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Add the 1/4 cup of water and bake stirring occasionally until tender, about 45 minutes.
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Transfer to a serving platter and sprinkle some fresh thyme springs on the vegetables. Serve warm or at room temperature.
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.
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