Roasting root vegetables brings out their natural sweetness, and the Brussels sprouts provide a nice color contrast as well as some cancer-fighting cruciferous compounds. I found this recipe in one of Giada de Laurentiis's cookbooks (Everyday Italian) years ago, although I reduced the amount of oil by half.
- 4 medium carrots (1 pound)
- 4 medium parsnips (1 pound)
- 8 ounces Brussels sprouts*
- 1 large sweet potato (about 8 ounces)
- 1/4 cup olive oil
- 1 tablespoon each of dried oregano and dried basil**
- 1 teaspoon each of dried thyme and dried rosemary**
- 1 teaspoon kosher salt, more to taste
- freshly ground black pepper to taste
Peel the 3 root vegetables and cut them into approximately 1 inch cubes. Halve the Brussels sprouts if they are larger than the tip of your thumb. Toss the veggies with the oil, herbs, salt, and pepper in a large bowl. Spread in a single layer on a baking sheet and bake at 400 degrees until tender and golden, about 30 minutes. You will know they are done when the edges of the Brussels sprouts are brown but not black.
*Buy the smallest Brussels sprouts you can find--the smaller they are, the milder they taste.
**Use the dried herbs even if you have access to fresh ones. The fresh ones will burn in the high oven temperature.
Posted on Wed, December 5, 2012
by Heidi Gilchrist filed under