Monday, March 12, 2012

Brussels Sprouts, Parsnips & Carrots! Oh My!

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Brussels sprouts.  To many, they are the things of childhood culinary nightmares.  I myself was never introduced to them as a child, growing up in the meat and potato belt.  I’d heard of them, but they seemed off limits.  A no no.  Seems silly though.  All this bad press towards a veggie?

Fast forward to this years past Thanksgiving dinner with my husband’s family.  There were many non-traditional offerings to feast on…including roasted Brussels sprouts and carrots.  What better time to try them?  They had already been prepared (not by me) and when there were other options if I wanted to come back for something else later.  I went for them.  And then went for them again.  DELISH!  Sweet and savory and a fresh yummy flavor that is kind of hard to describe.  I decided right there, much to the dismay of my husband, that I would have to give these a try at home.

On top of that, I’m an avid Martha Stewart Living reader.  Each fall/winter, the magazine features loads of yummy looking recipes for root vegetables that we rarely try, like parsnips.  So after trying the Brussels sprouts, I decided to toss in the parsnips.  Just to be safe, why not have carrots on stand-by so that my family would have some alternative veggie if they completely hated my new found love of not-so-typical veggies.


I Googled “Brussels sprouts, parsnips, carrots recipe” and easily found this recipe from the Food Networks Giada De Laurentiis…yes, my hubby’s fantasy girl.  Remember her from my past recipes?  Anywho, the recipe is super easy and I pretty much followed it minus excluding sweet potatoes.  Didn’t want to push my luck. 

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts (Adapted from Giada De Laurentiis)

  • 1/3 cup extra-virgin olive oil
  • 3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles
  • 2 cups Brussels sprouts, halved
  • 3 cups small red potatoes,halved
  • 3 medium parsnips (about 1 pound), cut into 1 1/2-inch thick slices
  • 1 tablespoon dried oregano
  • 1 tablespoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon sea salt
  • 1 tablespoon freshly ground black pepper
Preheat oven to 400 degrees F.
Coat a shallow baking sheet with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry.

Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.

It turned out fabulous and the entire family enjoyed something old and something new.  Lanham has actually been asking for the Brussels sprouts weekly!  Lesson learned?  Always dive in a try something new with your kiddos.  They shock me daily with their changing taste buds.

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  1. Oh, roasted sweet potatoes are the best! Next time you'll have to include them. My kids love them, the sugars sort of caramelize and mmmmmmm....

  2. They look YUMMY. I have only had them once and they were way overcooked and gross. I'd like to try your version.

  3. I love roasted veggies. I think it's that they maintain a good texture. The Brussels sprouts I grew up with were always boiled. Who in their right mind would boil something that could be so tasty if roasted.

  4. I made it today. It's actually the first time I cook Brussel sprouts and these are the best I've ever had :)
    It took a little longer to cook because of the potatoes, so maybe next time I'll cut them in smaller pieces.

    I also changed a couple of things :) I added halved shallots (they were so sweet and yummy) and a few garlic cloves (over-roasted garlic is not that great, so maybe next time I'll just throw in a whole garlic head, unpeeled), I didn't have parsnip and I used baby carrots.

    Also, because I love cheese :), when I reheated some of the veggies, I added some feta and mozarella on top and they were even better, if that is possible :)

    Thanks for the recipe!


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