For a deeper caramelization, consider adding a drizzle of maple syrup along with the brown sugar. If you don't have fresh thyme, dried thyme can be substituted, but use half the amount. To prevent overcrowding in the pan, which can lead to steaming instead of roasting, use two baking dishes if necessary. A sprinkle of toasted walnuts or pecans adds a delightful crunch and nutty flavor.
Roasted Brussels Sprouts and Parsnips
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PREP TIME15 mins
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COOK TIME40 mins
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TOTAL TIME55 mins
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SERVING4 People
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VIEWS27
Earthy parsnips and slightly bitter Brussels sprouts are roasted to caramelized perfection with sweet brown sugar, tangy balsamic, and fragrant thyme in this simple yet elegant side dish. A symphony of autumnal flavors that will elevate any meal!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate40 g
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Fiber11 g
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Protein6 g
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Saturated Fat1 g
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Sodium276 mg
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Sugar14 g
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 400 degrees F (200 degrees C). (5 minutes)
02
Step
2 mins
In a small bowl, whisk together the balsamic vinaigrette, brown sugar, and chopped fresh thyme until well combined. (2 minutes)
03
Step
3 mins
In a 13x9-inch baking dish, combine the halved Brussels sprouts, peeled and chopped parsnips, and thickly sliced red onion. (3 minutes)
04
Step
2 mins
Drizzle the balsamic dressing mixture over the vegetables in the baking dish. Toss to ensure all vegetables are evenly coated. (2 minutes)
05
Step
40 mins
Bake in the preheated oven until the vegetables are tender and slightly caramelized, approximately 40 minutes, flipping halfway through for even roasting. (40 minutes)
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RECIPE REVIEWS
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Please Rate
Johnny Kertzmann
May 27, 2025This recipe is a game-changer! My kids actually ate their Brussels sprouts!
Eloise Turcotte
Mar 26, 2025The balsamic vinaigrette adds the perfect tang. I never thought to roast parsnips this way!
Aletha Satterfield
Mar 11, 2025I added a pinch of red pepper flakes for a little kick. Delicious!
Carolina Mosciski
Mar 4, 2025So easy and flavorful. I've made this several times and it's always a hit.