Brussels Sprouts and Parsnips with Balsamic Honey Glaze



Brussels Sprouts and Parsnips with Balsamic Honey Glaze


Makes 6 servings
Free From gluten and all top 8 allergens


Green vegetables are thought to bring affluence in the New Year, as they are the color of money. To triple the prosperity, I’ve combined them here with golden parsnip “coins” and finished with a luxurious sauce. Happy New Year!


2 lbs medium to large brussels sprouts

1 1/2 lbs parsnips, peeled and sliced into 1/2-inch thick rounds

6 tbsp + 1 tsp olive oil, divided

1 tsp kosher salt

1/2 tsp freshly ground black pepper

2 tbsp finely minced shallot (about 1 shallot)

1/4 cup balsamic vinegar

1 tbsp honey


1. Position one rack in the bottom third of oven and a second in the middle. Preheat oven to 450° F. Line 2 large baking pans with aluminum foil.

2. Trim any brown ends off sprouts and remove yellowed leaves. Cut each sprout in half lengthwise.

3. In a large bowl, combine sprouts and parsnips with 6 tablespoons of oil, salt and pepper, and toss well to evenly coat. Divide the seasoned vegetables between the prepared pans and spread into a single layer.

4. Place a pan on the bottom oven rack and the other on the middle. Roast 15 minutes. Stir vegetables, return to the oven, switching rack positions. Roast 10-15 minutes, until sprouts are crispy and browning and parsnips are turning golden.

5. Meantime prepare glaze by heating 1 teaspoon oil in a small pan over medium heat. Add shallots and cook 2 minutes, stirring often, until starting to brown. Add vinegar and honey, increase heat to medium-high and cook at a rapid simmer, stirring often, until syrupy and reduced by half, about 4 minutes.

6. Transfer roasted vegetables to a serving bowl, drizzle with glaze and toss to coat. Serve hot.


Brussels Sprouts and Parsnips with Balsamic Honey Glaze  © 2015 by Cybele Pascal

This recipe first appeared in the Winter 2015 issue of Allergic Living Magazine