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Roasted Brussels Sprouts and Parsnips

Late harvest vegetables take on a complex sweetness when drizzled with extra virgin olive oil and aged balsamic vinegar. Roasting the vegetables gives them a tender-crisp texture that makes them ideal for serving alongside any roast.

An easy and delicious Thanksgiving side-dish recipe from Best of Bridge Done in One

  1. 1 lb (500 g) Brussels sprouts, halved
  2. 1 lb (500 g) parsnips, peeled and sliced
  3. 2 garlic cloves, minced
  4. 1/4 cup (60 mL) extra virgin olive oil, divided
  5. 1/2 tsp (2 mL) each salt and black pepper
  6. 2 tbsp (30 mL) aged balsamic vinegar
  7. 2 tbsp (30 mL) chopped fresh parsley
  1. Preheat oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
  2. Spread Brussels sprouts, parsnips and garlic on prepared sheet. Drizzle with 3 tbsp (45 mL) of the oil, salt and pepper. Toss together to coat. Roast for about 30 minutes or until tender and golden brown.
  3. Scrape into a serving bowl and drizzle with vinegar, remaining oil and parsley to serve.
  4. Serves 4 - 6
  1. This veggie mix can be made up to 2 days ahead and warmed up in the microwave or oven. They are just as delicious cold served up as a salad.
The Best of Bridge

This recipe is available in the book Best of Bridge Done in One.