It’s root vegetable season! Roasted veggies are a classic, simple side dish, but parsnips are often overlooked. Here I’ve brought together bright ivory parsnips with green and purple brussels sprouts for a colorful combo to dress up your holiday table!

A couple of quick notes: parsnips are similar to carrots in their form and sweetness, though they have a bit of a spicier bite. Like a carrot, be sure to peel the parsnip before chopping. Purple brussels sprouts have been readily available in grocery stores this year! They are just like their green brothers, so why not switch it up and have some fun with color?

White balsamic vinegar is a bit lighter and sweeter than traditional dark balsamic. I have chosen white for this dish merely to preserve the brighter colors of the veggies. Feel free to use the more common dark version, though you may want to increase the honey or syrup to balance out the tangier vinegar and know that the final product will appear darker in color.

HONEY ROASTED PARNSIPS AND BRUSSELS SPROUTS

By: Christy Bray Graves

Serves 8

INGREDIENTS

  • 1 lb. parsnips, peeled
  • 1 lb. brussels sprouts, trimmed of stems and outer leaves
  • 2 – 3 TBSP olive oil
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 TBSP white balsamic
  • 1 TBSP honey or maple syrup
  • Slivered almonds or chopped pecans for garnish

INSTRUCTIONS

  1. Preheat the oven to 400°.
  2. Chop the parsnips and brussels sprouts into similar size chunks to ensure even cooking. The sprouts may need to be halved if small or quartered if larger.
  3. In a large mixing bowl, toss the chopped parsnips and brussels sprouts with olive oil, salt and pepper just until there is an even sheen on all of the vegetables.
  4. Cover a large baking sheet in tinfoil (dull side up) and spread the veggies out in one single layer. Bake the vegetables for 30-40 minutes, stirring every ten minutes until the sprouts are becoming crispy and the parsnips are starting to caramelize.
  5. Remove from the oven and toss the hot vegetables immediately with the balsamic and honey or syrup. Add more vinegar, honey, syrup or salt & pepper to taste. Garnish with slivered almonds or pecans before serving.