Parsnips are naturally sweet (and a great potato or carrot substitute), and Brussels sprouts go down surprisingly easy when coated with maple syrup.
1 lb parsnips, peeled and quartered
1 lb Brussels sprouts, ends trimmed, halved
3 tbsp olive oil
1 tsp salt
2 tsp maple syrup
1 tbsp chopped thyme
Preheat oven to 425F. Toss parsnips and Brussels sprouts with oil on a baking sheet.
Roast 20 min or until tender and lightly browned. Toss vegetables with syrup and thyme and roast 10 min more. Serve warm.
Protein 3g, Carbohydrates 18g, Fat 7g, Fibre 5g, Sodium 450mg.
For crunch, add a handful of pecans to the tray for the last 10 min of roasting. Or make this recipe into something else entirely: Once veggies are roasted—but before adding maple syrup and thyme—purée them with chicken stock to make a silky, hearty soup (this trick works well with pretty much any tray of roasted veg). Drizzle with maple syrup and garnish with fresh thyme to serve.
Originally published in the Today’s Parent October 2016 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen. Photo by Roberto Caruso.