Pan-Roasted Parsnips and Brussels Sprouts

59

PREP TIME

10 min

Makes

10 adult servings

* PLUS Cook time: 15 minutes
Pan-Roasted Parsnips and Brussels Sprouts

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
  • 2 g,
  • Carbohydrates
  • 16 g,
  • Fat
  • 8 g,
  • Fibre
  • 3 g,
  • Sodium
  • 249 mg.

Originally published in the Today’s Parent October 2014 issue.