Roasted Parsnips, Brussels Sprouts, and Beets

Recipe and photo by Tami Ganeles Weiser Yield:  10 servings
Prep Time:  15 minutes Cook Time:  40 minutes

Roasted Parsnips, Brussels Sprouts, and Beets

These vegetables will be a bright and cheerful addition to your table, both visually and taste-wise. The dressing, made with honey and balsamic vinegar, offers a tangy sweetness that is a perfect side for many a meal.

Ingredients

2 pounds parsnips, peeled, cut into 1-inch dice (about 4 cups)

1½ pounds Brussels sprouts, ends trimmed, halved (about 4 cups)

1 teaspoon finely chopped fresh rosemary

1 teaspoon finely chopped fresh thyme

3 tablespoons olive oil, divided

1 teaspoon kosher salt, divided

½ teaspoon freshly ground pepper, divided

2 pounds beets, peeled, tops and bottoms trimmed, cut into 1-inch dice (about 4 cups)

⅓ cup balsamic vinegar

4 tablespoons honey, divided

Instructions

  1. Preheat oven to 375°F (or 350°F for convection). Line two rimmed baking sheets with aluminum foil and parchment paper.
  2. Combine the parsnips, Brussels sprouts, rosemary, thyme, 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon pepper in a large bowl. Mix to coat the vegetables, then spread in a single layer on one tray. Set aside.
  3. Combine the beets, balsamic vinegar, 2 tablespoons honey, 1 tablespoon of olive oil, ½ teaspoon salt, and ¼ teaspoon pepper in another bowl. Mix to coat the beets, then spread in a single layer on the second tray.
  4. Bake the vegetables until tender and slightly caramelized, 35 to 40 minutes, gently mixing the vegetables halfway through the cooking process. Test the doneness of the vegetable with the tip of a small paring knife. If it pierces without resistance, the vegetables are cooked.
  5. Combine the vegetables and any juices from the beets in a large bowl with the remaining honey. Stir gently to coat. Store in the refrigerator in an airtight container for up to 3 days.

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