An easy and delicious Thanksgiving side-dish recipe from Best of Bridge Done in One
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Ingredients
- 1 lb (500 g) Brussels sprouts, halved
- 1 lb (500 g) parsnips, peeled and sliced
- 2 garlic cloves, minced
- 1/4 cup (60 mL) extra virgin olive oil, divided
- 1/2 tsp (2 mL) each salt and black pepper
- 2 tbsp (30 mL) aged balsamic vinegar
- 2 tbsp (30 mL) chopped fresh parsley
Instructions
- Preheat oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
- Spread Brussels sprouts, parsnips and garlic on prepared sheet. Drizzle with 3 tbsp (45 mL) of the oil, salt and pepper. Toss together to coat. Roast for about 30 minutes or until tender and golden brown.
- Scrape into a serving bowl and drizzle with vinegar, remaining oil and parsley to serve.
- Serves 4 - 6
Notes
- This veggie mix can be made up to 2 days ahead and warmed up in the microwave or oven. They are just as delicious cold served up as a salad.
The Best of Bridge https://www.bestofbridge.com/
