The other day, while we were watching the Eagles game, I was looking through some magazines. (Doesn't say much for the game, does it?) Anyway, in my new Martha Stewart magazine, I saw a recipe for brussels sprouts with parsnips. Since we just picked up a load of veg including brussels sprouts and parsnips, I asked Gerry if he wanted to try it with some of his precious parsnips.
Brussels Sprouts with Parsnips (from Martha Stewart Living, December 2008)
2 lbs brussels sprouts, trimmed and halved lengthwise
6 medium parsnips, peeled and thinly sliced crosswise
6 tablespoons extra virgin olive oil
2 teaspoons coarse salt
freshly ground pepper
1 cup pecan halves
Preheat oven to 450 degrees. Toss vegetables with oil, salt, and pepper on two rimmed baking sheets, and spread into single layers. Roast, rotating sheets halfway through, until tender and gold, about 20 minutes. Divide pecans between sheets; roast 10 minutes more. Toss mixture and serve.
We added in some yellow carrots. Check this out...I did some chopping. Yes, me, the non-cook.
This is how much of a non-cook I am: Gerry measured the olive oil and told me to toss the vegetables to coat them in oil. (No, I didn't throw them across the room. I'm not Amelia Bedelia!) I did, however, exclaim, "Hey, it's working!" when I saw the veggies starting to glisten. Oooh, gotta take a picture!
Gerry took over after that. I couldn't handle any more excitement, so I went upstairs to sew.
Mmmm, this stuff smelled GOOD while it was roasting! I haven't had a taste, but Gerry said the flavors really work. I'm not sure we'll be tossing $4 worth of nuts into our vegetables every day, but this would be a good dish for a holiday dinner.
hehe When he came upstairs, I asked Gerry if he'd remembered to take a picture of the finished product. He said, yes, he sure did. It isn't exactly the picture I expected, but there it is! You might want to put it in a nice bowl or something if you make it for Christmas dinner. --wink--