Roasted Parsnips & Brussels Sprouts

in a Dijon-honey dressing

First of all, please vote for me in The Kitchn’s 2013 Homies Awards! I am nominated for Best Food Photography on a Blog. And please let me know if you vote so I can thank you! I now return you to your regularly scheduled programming.

It actually snowing in New York; I almost don’t believe it. Last year was unseasonably warm, and while it was nice not having to avoid patches of ice or carry an umbrella to protect yourself from the snow, it’s just plain weird to not have winter feel like winter. You simple expect snow. I know that I said last week that I really wanted a little bit, and that’s exactly what we’ve been getting. Just a few flurries, a little sprinkle, just a touch of snow – it’s been perfect! It’s not so much that you don’t want to go outside, but just enough so that you get to see it when you wake up. It started with just a little on Friday, when Kramer and I met up with our friends Joel and JK for dinner at Allswell. We warmed up there with beef cheeks, fried Brussels sprouts (duh), lamb meatballs, and pork pate – yum, indeed. All washed down with an old fashioned or two, of course. Saturday was spent cleaning out our closets, a chore that we both needed to desperately complete, but like most chores, had been putting off for months. It feels good to look at our clothes and see that they have a little room to breathe, plus there is a clothing donation bin near our apartment, so nothing went to waste…except for a few leftover, holey high school t-shirts; it was time for those to go. We rewarded our no-so-hard work by meeting up with Morgan and Pat for oysters at The Bedford, following by board games and beers at Spritzenhaus.

Roasted Parsnips & Brussels SproutsSome pre-Superbowl snow.

Sunday was, of course, the Superbowl! Obviously I’m not a big sports fan, but I do enjoy sporting events. You get to yell, drink beer, eat junk food, and just hang out – what’s not to like? After watching a few more episodes of Chronologically Lost, Kramer and I headed over to The Warsaw to watch the game on three giant big-screen TVs, drink beer, and eat wings and nachos with Rachel, Matt, Adam, Hannah, and Morgan. The venue was enormous and I was a little unsure about it at first, but it ended up being absolutely awesome. I’m all about the mob mentality of football games, so being in a big beer hall with a ton of people cheering for their favorite team was a lot of fun. Beyonce wasn’t half bad, either. I definitely freaked out when Destiny’s Child popped up, and I think even the bros we were surrounded by did, too. It was quite the show! Matt is from Maryland, so we all rooted for the Ravens along with him. It was such a close game there at the end that it made their victory even more exciting.

Roasted Parsnips & Brussels Sprouts

Getting back to the snow, though: this is the kind of thing that I like to make for dinner on a chilly day after getting home from work. It takes about an hour from start to finish, maybe even less if you are a quick worker (which I am not), but most of that time is spent letting the vegetables roast in the oven. That means that you can get it all together, pop it in, and then go take a quick shower or, if you’re like me, tidy up because you spend every morning in a hectic rush to get of the house, throwing clothes and shoes and whatever else that lies in your path around the room. I obviously love Brussels sprouts, but parsnips are another winter favorite of mine. They’re like a sweet, slightly nutty potato, even though they look like a carrot. Like Brussels sprouts, they’re best this time of year, so you can always find some in my fridge when the weather is bitterly cold. This is the perfect dish to warm you up, and you can eat it as a side, with a fried egg on top, or even tossed in some pasta with a little grated Parmesan on top. The mustard and honey dressing is simple, but it feels bright and helps the root vegetables pop, alongside the caramelized shallots, of course. Weeknight meals from scratch are a total possibility! If you’re doubtful, then give this a whirl and it’ll prove that it’s worth the extra effort.

Roasted Parsnips & Brussels SproutsNot much of the snow actually stuck, obviously.

Roasted Parsnips & Brussels Sprouts
Tower of beer – the only way to drink during the Superbowl.

Roasted Parsnips & Brussels Sprouts
My new obsession is watching LOST in chronological order. It’s mind blowing.

Roasted Parsnips & Brussels Sprouts
Peel and cube your parsnips, then saute your onions or shallots in olive oil before removing them and tossing in your sprouts and parsnips.

Roasted Parsnips & Brussels Sprouts
Cook until the sprouts and parsnips are nicely browned, then add in the shallots again. Toss in your combined Dijon mustard, honey, grapeseed (or olive) oil, lemon juice, salt, and pepper. You can add in a dash or two of red pepper flakes, too, if you like. Bake at 400 degrees F for 25-30 minutes, until the parsnips and sprouts are fork tender.

Roasted Parsnips & Brussels Sprouts
Serve alongside almost any main course, or toss in pasta or rice for a full meal all on its own.
Roasted Parsnips & Brussels Sprouts
4.7 from 3 reviews
Roasted Parsnips & Brussels Sprouts
Prep time: 
Cook time: 
Total time: 
Serves: 4 as a side
Tender parsnips, crispy Brussels sprouts, and caramelized shallots tossed in a Dijon, honey, and lemon dressing.
  • 2 large parsnips, peeled and cubed
  • 2 cups Brussels sprouts, cleaned and halved
  • 1 large shallot or ½ an onion, thinly sliced
  • 3 tablespoons olive oil, divided, for cooking
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons grainy Dijon or country mustard
  • 1 tablespoon honey or agave
  • 1 tablespoon olive oil or grapeseed oil
  • juice of ½ a lemon
  • pinch red pepper flakes
  1. Preheat your oven to 400 degrees F. Peel and cube your parsnips and clean and halve your Brussels sprouts, then set aside. Heat 1 tablespoon of olive oil in a large, heavy-bottomed pan (I prefer cast iron) and add in your sliced shallot or onion. Saute for 5 minutes or so over medium-high heat, until just translucent, then remove from the pan and set aside.
  2. Add in another 1 or 2 tablespoons of olive oil and add in your parsnips and sprouts and sprinkle with ½ teaspoon of salt and ¼ teaspoon of pepper. Cook over high heat, stirring occasionally, for 8-10 minutes, until they are both somewhat browned (but definitely not nearly cooked through). Whisk together your mustard, honey, oil, lemon juice, and a pinch of red pepper flakes, add the shallots back to the pan, and toss everything together. Place the whole pan in the oven and roast for 25-30 minutes, until the parsnips and Brussels sprouts are fork tender. Taste and add any additional salt, pepper, or honey, and serve. This makes a great side dish or eat it with pasta or rice! We ate this alongside a bowl of soup.


34 Responses

  1. Regan says:

    This sounds amazing! I’ve never eaten parsnips, so a new experience, too! Thanks!

  2. Ahhhh parsnips. The forgotten root vegetable. Way to bring them back to the cast iron skillet. Mustard is also a fantastic addition. Good call!

  3. Lindsay says:

    We’re on season five of Lost, watching the series for the third time on DVD and it’s still awesome 😉 I love brussels sprouts – this looks so good! Will definitely be trying it out soon.

  4. Ugh don’t tempt me to start Lost from the beginning – still miss it!
    And looks delicious, as always!

  5. Cindie says:

    Voted! And saving the recipe for later, I have a bunch of Brussels sprouts ready to go.

    Is Chronologically Lost a thing? Did someone on this wonderful internet put it all together in order like that? Because if so, I need to watch that way too!

  6. I don’t know how I didn’t have you on my reader before this.. Us sassies have to stick together :) I voted for you, btw!

    This recipe looks amazing, I’ve been hunting for a new brussel sprouts recipe!

  7. Sasha says:

    I love Spritzenhaus! They have so many beer taps that they make my head spin.

  8. Just voted – good luck!

  9. I just made a similar meal the other night. Sweet taters and brussels with honey dijon dressing. Too funny! just found your blog and love it!

  10. Deb says:

    I haven’t cooked with parsnips in ages! Pairing them with the robust Brussels spouts is a fantastic idea, great recipe! I’m off to vote, good luck!

  11. Anthony says:

    I voted for you! Your food photography is great! (And mouth-watering)

    Brussel sprouts were one of those “evil foods” that I hated on sight as a kid. I’ll have to give these a try to see if I’ve changed. And I love parsnips.

    ” It was quite the show! Matt is from Maryland, so we all rooted for the Ravens along with him.”

    I forgive you. 😉 (Go 49ers!)

  12. Mindy says:

    Parsnips are my FAVORITE!!!! I’ve got a pot roast in the oven and was super irritated that I didn’t have any to throw in with the other veggies. I’m all over this one for sure. And yes, I’m headin’ over to vote. Good luck!

  13. Elizabeth says:

    I really love brussel sprouts and this looks like such a great way to enjoy them!
    Also, I signed up and voted for you! Best of luck!!

  14. I too love Brussels sprouts. This looks like a great quick and easy dinner. I’m about done with all this snow business. Unseasonably warm can happen again any day.

  15. Just voted for you. Your photography is what initially hooked me on your site. That and the uber cool layout. And the mouth-watering dishes. Whenever I’m looking for a new recipe, I come to your site first. I love everything I’ve made from Crepes of Wrath.

  16. Elena says:

    Hi – I found your blog thru AT contest and I gotta say, your blog rocks! And not only the food photography. I love your recipes. And I love how you insert personal photos in your posts; it definitely adds a warm, unique touch to your context.
    I’m definitely joining your followers and hoping to start making food from your recipes.
    Good luck with the contest! :)

  17. Katherine says:

    this recipe was CRYING OUT for pork chops which exactly what I did tonight. And it was a smashing success.

    Thank you so much for the great recipe!

  18. cpmt says:

    yamiii. they look delicious and I will add pieces of almonds… to complete the meal.

  19. Isn’t lost the most addicting thing ever? Based on that screen shot, you’re pretty far! When Jason and I first started dating, we’d schedule our dates around the Lost schedule.

    Oh and these brussels sprouts? I don’t even like them but I’d gladly eat this any day of the week!

  20. Jen says:

    This was amazing. I’ve made it a half dozen times and so happy I found it.

  21. Adrea says:

    I made this for dinner tonight… I love to cook but when it comes to new recipes I’m not very adventurous. In all honesty, I was first drawn to this site because the photography is so stinkin’ beautiful! I’m not surprised that it was absolutely AMAZING. Hands down the best food blog there is- and I’ve seen a lot of them. I made it for my mom who just had surgery and needs to lay low for the week- my dad said it was the first time brussel sprouts were ever “disguised” with enough “good stuff” for him to like it. haha. Amazing recipe. Thanks!!

  22. Fran says:

    Greetings from the UK. Autumn has arrived here and with the shorter nights I was looking for something different to serve up for supper. This was delicious and like Katherine I teamed it with pork steaks, and voila, success on a plate. Thank you so much for posting it and I hope you did well in the contest. Gonna have to follow you now if this is the kind of thing you cook up!

  23. […] Roasted Parsnips and Brussels Sprouts — of course dishes like these make me long for a cast iron skillet, but I’m certain my Pyrex will serve the parsnips and Brussels sprouts well […]

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