Roasted Brussels Sprouts And Parsnips 

Roasted Brussels Sprouts and Parsnips 

If you don’t have enough time to make a crazy Thanksgiving dish, roast up some vegetables! We had a roommate dinner a couple weeks ago and this is what I made. It was the first time all 5 of us did something together/were in the same place at the same time since I joined in July. Other dishes included eggplant casserole, potato casserole, asparagus, and pumpkin pie from FRESH pumpkin. This was also the first time 3 of my roommates had parsnips!  Introducing people to healthy new foods brings me such great joy…hence my blog.

NEED:

1 lb brussels sprouts

2-3 parsnips 

2 tablespoons olive oil 

dried herbs or spices (I used 1/2 tablespoon rosemary, 1/2 tablespoon oregano, 1/2 tsp salt, and 1/4 tsp pepper) 

DO: 

Preheat heat oven to 400 degrees F

Wash vegetables and remove any dirty or yellow leaves on brussels sprouts. 

Chop parnsips into 2-3 inch pieces. 

Put all vegetables into a bowl and add olive oil and spices and toss until everything is coated evenly. 

Roast for 30-35 minutes. The brussels sprouts should be golden brown on the outside. (note: this photo is BEFORE cooking so sprouts are green). 

Quick facts:

1/2 of brussels sprouts is only 30 calories. 

Brussels sprouts, like broccoli and cabbage, have natural anti-cancer properties (phytochemical!) 

Brussels sprouts are high in fiber, vitamin C and protein (compared to most vegetables). 

Parsnips are high in fiber, vitamin B/folic acid. 

Parsnips have 55 calories per 1/2 cup. 

http://health.howstuffworks.com/wellness/food-nutrition/natural-foods/natural-weight-loss-food-parsnips-ga.htm

http://home.howstuffworks.com/brussels-sprouts3.htm

Happy Thanksgiving!!

Geraldine

P.S. Ben and I are going to get Vietnamese food and see Catching fire tonight! Tomorrow we’re having a Thanksgiving feast with his friends, and Saturday, my family’s having a dinner!