This vegetable side dish is one of many great recipes that I have adapted and loved from Vegetarian Times Magazine. It was pretty quick to make and would go well as a side with pretty much anything. I served it alongside chicken tikka masala and brown basmati rice, and it was great. It would also be really good with some lean beef or wild salmon.
Roasted Root Vegetable & Brussels Sprout Medley
3 medium parsnips, cut into 1-inch pieces
2 cups organic rainbow baby carrots
2 cups brussels sprouts, trimmed and halved
4 tsp olive oil (plus extra for oiling baking pans)
2 Tbsp honey
1 Tbsp balsamic vinegar
1 clove garlic, minced
1. Preheat oven to 450 degrees. Lightly oil two large baking sheets.
2. Place parsnips and carrots in a large ziploc bag with 2 tsp olive oil. Shake to coat vegetables evenly, then spread on one of the baking sheets. Place brussels sprouts in separate ziploc bag with 2 tsp olive oil. Shake to coat evenly, then spread on second baking sheet.
3. Place all vegetables in oven and bake to 10 minutes, stirring halfway through. Remove brussels sprouts and bake carrots and parsnips for another 12-15 minutes, or until tender, stirring halfway through.
4. Whisk together honey, balsamic vinegar and garlic. In a large bowl toss mixture with all vegetables until evenly coated and serve.
(Recipe adapted from vegetariantimes.com)
What are the nutritional benefits of this vegetable dish? Parsnips are a good source of fiber, vitamin C, manganese and iron. Carrots are a good source of fiber and beta carotene. Brussels sprouts are high in vitamins C and K and fiber. They are also a very good source of several nutrients, particularly folate, and are a good source of iron.