Originally published in the Today’s Parent October 2014 issue.
Pan-Roasted Parsnips and Brussels SproutsBy Eshun Mott
10 adult servings
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.
Nutrition (per serving)
- 2 g,
- 16 g,
- 8 g,
- 3 g,
- 249 mg.