Pan-Roasted Parsnips and Brussels Sprouts

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.