Don't let the Brussels sprouts turn you away, when roasted, they take on a sweet flavour.
3 tbsp unsalted butter, divided
3 tbsp olive oil, divided
3 small red onions, quartered through the root
1 lb. Brussels sprouts, ends trimmed, halved, large leaves peeled and reserved
1 tsp salt, divided
1 lb. thin parsnips, peeled and cut into 2-in. sticks
3/4 cup sodium-free chicken broth
2 tsp honey
1 tbsp chopped garlic
1 tbsp chopped thyme
2 tsp lemon juice
Heat 1 tbsp each butter and oil in a large frying pan on medium-high.
Add onions and sauté for 4 min, or until tender and lightly browned. Remove from pan and set aside.
Add 1 tbsp oil, Brussels sprouts and reserved leaves and 1/4 tsp salt to pan and sauté for 2 min, or until browned. Cover pan, shaking occasionally for 2 min, or until softened. Remove from pan and set aside.
Add 1 tbsp each oil and butter to pan with parsnips, and sauté for 2 min or until browned. Add chicken stock, honey, garlic, thyme, lemon juice and remaining 1 tbsp butter, turn heat to high, cover and simmer 2 min until parsnips are tender and lightly glazed.
Return sprouts and onions to pan, season with remaining 3/4 tsp salt.
Calories 135, Protein 2g, Carbohydrates 16g, Fat 8g, Fibre 3g, Sodium 249mg.
Originally published in the Today's Parent October 2014 issue.
Keep up with your baby's development, get the latest parenting content and receive special offers from our partners