Thursday, April 11, 2013

Brussels Sprouts with Parsnips

Brussels Sprouts with Parsnips



Ingredients

2 pounds brussels sprouts, trimmed and halved lengthwise
6 medium parsnips, peeled and thinly sliced crosswise
6 tablespoons extra-virgin olive oil
2 teaspoons coarse salt
Freshly ground pepper
1 cup pecan halves


Method

Step 1
Preheat oven to 450 degrees. Toss vegetables with oil, salt, and pepper on 2 rimmed baking sheets, and spread into single layers. Roast, rotating sheets halfway through, until tender and gold, about 20 minutes. Divide pecans between sheets; roast 10 minutes more. Toss, mixture and serve.

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