Pan-Roasted Parsnips and Brussels Sprouts
62
- Prep Time10 mins
- Total Time25 mins
- Makes10 adult servings
Don't let the Brussels sprouts turn you away, when roasted, they take on a sweet flavour.
Ingredients
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
Instructions
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.
Nutrition (per serving)
Calories 135, Protein 2g, Carbohydrates 16g, Fat 8g, Fibre 3g, Sodium 249mg.
Originally published in the Today's Parent October 2014 issue.
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