This easy roasted vegetable dish features Brussels sprouts, carrots, and parsnips and is a great side dish that makes enough for leftovers.
The Story:
When the kids were babies, they’d eat pretty much anything. Avocado, sweet potatoes, and even Brussels sprouts. My theory is that taste buds aren’t quite developed until about age 1 and so if you going to feed them healthy food, do it before their first birthday. My kids got picky when they were toddlers, and though when we lived in Germany I would often make pan-steamed Brussels sprouts that they’d inhale, they won’t touch it now. (I thought blue cheese was the grossest food ever, but now I love it, so there is hope for picky eaters.)
I love Brussels sprouts. Philip loves Brussels sprouts. In this roasted version, the sprouts caramelize and bring out a sweet, nutty flavor.
Gather your tools. You’ll need:
1. sharp knife 2. vegetable peeler 3. measuring spoons 4. mixing bowls 5. cookie sheet 6. strainer
Gather your ingredients. You’ll need:
1. Brussels sprouts 2. carrots 3. parsnips 4. olive oil 5. sea salt 6. ground black pepper 7. cannellini beans 8. chickpeas 9. Balsamic vinegar
Roasted Brussels Sprouts with Carrots, Parsnips, and Beans
Ingredients:
2 pounds of Brussels sprouts, stems cut off and cut in half lengthwise
3 medium carrots, peeled and cut into half-inch coins
2 parsnips, peeled and cut into half-inch coins
4 tablespoons olive oil
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1 (or 2 if not using chickpeas) 14-ounce cans of cannellini beans, drained and rinsed
1 14-ounce can of chickpeas (if not using 2 cans of cannellini beans), drained and rinsed
2 tablespoons Balsamic vinegar
Directions:
Heat oven to 425 degrees F.
Pour olive oil, sea salt, and ground black pepper into a large mixing bowl. Add in Brussels sprouts, carrots, and parsnips. Toss well to coat. Spread out onto a cookie sheet and bake for 30 minutes.
After 30 minutes, add in drained and rinsed beans. Bake for 5 more minutes. Drizzle with Balsamic vinegar and serve.
Roasted Brussels Sprouts with Carrots, Parsnips, and Beans Printable
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