What is it about roasted vegetables that make them so comforting in the fall? Whenever I don’t know what to make as a side dish, I always take whatever vegetables I have in my fridge and roast those suckers up. Roasting adds a sweet, mellow, caramel-like flavour to most vegetables without adding extra fat and calories that heavy sauces tend to bring to the table. A sprinkle of quality sea salt and the crunch of the roasted pecans bring the right amount of nuttiness to the dish, making it the perfect quick side to any meal.
Roasted Parsnip and Brussels Sprouts
2 lbs Brussels sprouts, trimmed and halved
6 medium parsnips, peeled and cut into thin rounds
6 tbsp extra-virgin olive oil
2 tsp sea salt
Freshly ground black pepper
1 cup pecan halves
1. Start by preheating the oven to 450°. Line a rimmed baking sheet with parchment paper and set aside.
2. Toss vegetables with olive oil, salt, pepper and throw them on the prepared baking sheet in a single layer. If your baking sheet is too small, you can use a second sheet or roast the veggies in batches. The most important thing is to not crowd your vegetables.
3. Roast veggies for about 20 minutes, until they are a golden. Add the pecans to the baking sheet and roast for another 10 minutes.
4. Toss in a serving bowl to make sure everything is evenly combined and serve.