Roasted Brussels Sprouts and Parsnips recipe

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Ingredients

⅓ cup balsamic vinaigrette salad dressing (such as Kraft®)
1 tablespoon brown sugar
1 tablespoon chopped fresh thyme
1 pound Brussels sprouts, halved
1 pound parsnips, peeled
1 large red onion, thickly sliced

Nutrition Info

222.4 calories
carbohydrate: 39.6 g
cholesterol: : -
fat: 6.7 g
fiber: 10.6 g
protein: 5.6 g
saturatedFat: 0.8 g
servingSize: -
sodium: 275.6 mg
sugar: 13.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. Mix salad dressing, brown sugar, and thyme together in a small bowl.

  3. Mix Brussels sprouts, parsnips, and red onion together in a 13x9-inch baking dish. Drizzle dressing mixture over the vegetables and toss to coat.

  4. Bake in preheated oven until vegetables are tender, about 40 minutes.

Recipe Yield

4 servings

Recipe Note

Roasted Brussels sprouts and parsnips.

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