The Perfect Holiday Side Dish: Roasted Parsnip & Sprout Medley

Elevate Your Holiday Dinners with This Game-Changing Side Dish

Are you tired of the same old boring sides that leave your holiday table lacking excitement? Here’s a recipe that will steal the spotlight: a roasted parsnip and Brussels sprout medley that’s as stunning as it is delicious.

Packed with bold flavors like whole-grain mustard and maple syrup, this dish will make even the pickiest eaters crave seconds. Imagine the nutty sweetness of roasted parsnips mingling with caramelized Brussels sprouts, all tied together with a smoky, savory glaze. Ready to wow your guests?

Let’s dive into what makes this dish a holiday must-have!

 

Holiday dinners are all about celebrating togetherness, and nothing brings people together quite like a table full of mouthwatering food. But when it comes to side dishes, it’s easy to fall into a rut of uninspired choices. That’s where the roasted parsnip and Brussels sprout medley comes in.

Not only is it visually stunning, but it also offers a symphony of flavors that perfectly complement any main course, from roast turkey to glazed ham.

In this article, we’ll explore the steps to create this standout dish, diving into preparation tips, seasoning secrets, and roasting techniques. You’ll learn how simple ingredients like parsnips, Brussels sprouts, and pecans can be transformed with the right seasoning mix and roasting method.

Plus, we’ll discuss how to customize the recipe to suit your family’s tastes, ensuring everyone leaves the table happy. Let’s uncover how this side dish can transform your holiday meals!

How to Prepare the Perfect Roasted Parsnip & Sprout Medley

The beauty of this recipe lies in its simplicity. Start by preparing your vegetables. Peel your parsnips, trim the ends, and cut them into evenly sized sticks. For the Brussels sprouts, remove the tough outer leaves and cut them in half for even cooking. Uniformity is key to ensuring everything roasts evenly and achieves that perfect caramelized finish.

Ingredients

• 500g parsnips
• 500g Brussels sprouts
• 1 tablespoon whole-grain mustard
• 1 teaspoon rosemary salt (or regular salt with a pinch of dried rosemary)
• 1/2 teaspoon smoked paprika
• 1 tablespoon maple syrup
• 2 tablespoons olive oil
• 2 tablespoons pecans, chopped
• 1 tablespoon butter
• Fresh parsley for garnish
• Sea salt for finishing

Method

1. Preheat your oven to 200°C (400°F).
2. Peel the parsnips and trim the ends. Cut them into evenly sized sticks or batons.
3. Trim the Brussels sprouts by removing the tough outer leaves and cutting them in half.
4. In a large mixing bowl, combine the whole-grain mustard, rosemary salt, smoked paprika, maple syrup, and olive oil. Mix well.
5. Add the prepared parsnips and Brussels sprouts to the bowl. Toss until the vegetables are evenly coated with the seasoning mix.
6. Spread the seasoned vegetables onto a baking sheet lined with parchment paper. Arrange them in a single layer.
7. Roast in the oven for 30-35 minutes, flipping the vegetables halfway through for even cooking.
8. Five minutes before the vegetables are done, sprinkle the chopped pecans over the top and return to the oven.
9. Remove the tray from the oven and immediately add a pat of butter, allowing it to melt over the hot vegetables.
10. Garnish with freshly chopped parsley and a pinch of sea salt before serving.

Enhancing Flavor with Garnishes

The final touches make all the difference. Once your roasted vegetables are golden brown and slightly crispy, it’s time to elevate them further. Add a handful of toasted pecans for crunch and a pat of butter to melt over the dish, adding richness. Sprinkle fresh parsley and a pinch of sea salt for a burst of freshness and extra flavor. Serve immediately to savor the dish at its best.

With its vibrant colors and bold flavors, this roasted parsnip and Brussels sprout medley is more than just a side dish—it’s a showstopper. Easy to prepare and universally loved, it’s the perfect addition to your holiday menu. Whether you’re hosting a family gathering or a festive party, this recipe is sure to impress.

Key Takeaways & Tips

1. The roasted parsnip and Brussels sprout medley is an easy, versatile side dish.
2. Perfect for roast dinners, Christmas meals, or any festive gathering.
3. Prep involves peeling parsnips and trimming Brussels sprouts.
4. Uniform slicing ensures even cooking.
5. Whole-grain mustard adds depth to the flavor profile.
6. Rosemary salt enhances the dish with an herbaceous note.
7. Smoked paprika offers a subtle smoky kick.
8. Maple syrup balances flavors with a hint of sweetness.
9. Olive oil helps the seasoning stick and aids in roasting.
10. Use a baking tray lined for easy cleanup.
11. Spread vegetables in a single layer for even roasting.
12. Flip vegetables halfway through for uniform char and crispness.
13. Optional pecans add crunch and visual appeal.
14. Roasting time is approximately 30-35 minutes at 200°C.
15. Butter melted on top gives a luscious finish.
16. A sprinkle of sea salt enhances flavor just before serving.
17. Parsley adds freshness and a pop of color.
18. Avoid over-roasting to prevent burning.
19. Serve immediately for the best taste and texture.
20. Adjust seasoning to personal taste preferences.
21. Smoked paprika and maple syrup can be omitted for a simpler flavor.
22. Encourage experimentation with different nuts or herbs.
23. Suitable for cooks of all skill levels.
24. Pairs well with roasted meats and other hearty mains.
25. Leftovers can be repurposed for salads or sandwiches.

• Simple Ingredients: Parsnips, Brussels sprouts, and a few pantry staples make up this dish.
• Bold Flavors: Whole-grain mustard, maple syrup, and smoked paprika create a savory-sweet balance.
• Easy Preparation: Minimal prep work makes this recipe accessible for cooks of all skill levels.
• Versatile Pairing: Complements a wide range of main courses.
• Impressive Presentation: Vibrant colors and textures make it visually appealing.

Actionable Step-by-Step Checklist

• Preparation: Peel parsnips, trim Brussels sprouts, and preheat your oven.
• Seasoning: Mix mustard, rosemary salt, maple syrup, smoked paprika, and olive oil.
• Roasting: Spread veggies on a baking sheet and roast for 30-35 minutes.
• Finishing: Garnish with butter, parsley, and toasted pecans before serving.

Enjoy!