| Real Life Recipes
Brussel Sprout Roast |
| Parsnip and Brussels Sprout Roast Let the natural flavor of vegetables do the talking. This is a simple winter vegetable roast with beautiful color and the added crunch of natural almonds. Prep time: 10 minutes Roasting time: 25 minutes Season: winter 2 cups Brussels sprouts, trimmed and cut in half 4 parsnips, peeled and cut into 1-inch chunks 2 Tbsp olive oil 2 fresh sprigs savory or sage Sea salt and freshly cracked black peppercorns 2 red bell peppers, cut into 1-inch chunks ½ cup coarsely chopped whole almonds, skin on Preheat the oven to 375°F (190°C). Bring a medium pot of salted water to a boil. Add the Brussels sprouts and continue boiling on high for about 3 minutes. With a slotted spoon remove the sprouts to a bowl and set aside. Meanwhile, in a large roasting pan or baking dish, roast the parsnips in oil with the savory sprigs, and season with salt and pepper. After 20 minutes, or when parsnips are just tender but not browned, add the blanched Brussels sprouts, bell peppers, and almonds. Stir to combine, making sure the sprouts are covered with oil. Continue roasting for 7 to 9 minutes or until the peppers are tender and the parsnips are golden brown. Makes 4 servings |