If you are used to eating a lot of sweet sugary foods, Brussels sprouts will taste more bitter to you. But I urge you to skip the extra sweetness for a few hours and give this a try. The parsnips and pecans have a natural sweetness of their own, which blends very well with Brussels sprouts.
This recipe is a great rustic fall side dish:
Brussels sprouts, halved with stems chopped off
Parsnips, sliced thinly
Pecan halves
Olive Oil
Sea Salt
Pepper
When slicing the parsnips, don't slice them potato chip thin, but maybe about 1/8" thick or so - too thin and they'll burn. Toss brussel sprouts and parsnips with oil, salt, and pepper and place single layer on a baking sheet. Roast at 450F for 20 minutes. Add pecans, stir, and roast an additional 10 minutes.
As a side note, if your dog is no stranger to table scraps, please keep them away from the Brussels sprouts, raw or cooked. I don't know if it's all dogs, or just Cavedog Lola, but her stomach definitely doesn't tolerate them. :)
Want more recipes? Purchase Cavemom's Cooking on Etsy.
