Photo: Jim Franco; Styling: Lydia Degaris Pursell
Hands-on Time
30 Mins
Total Time
1 Hour 5 Mins
Makes 8 servings

Roast the vegetables before the pork roast. Then, put them back in the oven to reheat while the pork rests.

How to Make It

Step 1

Preheat oven to 400°. Lightly grease 2 large jelly-roll pans; place carrots and turnips in one pan and Brussels sprouts in second pan. Divide rosemary and next 3 ingredients between carrot mixture and Brussels sprouts; toss each to coat.

Step 2

Bake both pans at 400° at the same time. Bake carrot mixture 30 minutes, stirring once; add cranberries, and bake 5 minutes or until carrots and turnips are tender and browned and cranberries begin to soften. Bake Brussels sprouts 15 to 20 minutes or until tender and browned, stirring once.

Step 3

Remove vegetables from oven, and combine in a large serving bowl. Drizzle with molasses, and toss to coat.

Step 4

*2 lb. parsnips may be substituted.

Ratings & Reviews

dharcooks's Review

November 29, 2013
this was a great thanksgiving side! lovely color and fresh, bright flavor. will definitely make again.

joygerber's Review

November 04, 2013
Excellent and the cranberries are the perfect extra to make this dish special.

anonymous12's Review

March 01, 2013
This recipe was great. I made about a fourth of what it called for, and it was the perfect amount for 2 people. To speed up the cooking process, I cooked the parsnips and carrots in the microwave for 6 minutes before putting them in the oven. Everything was done at the same time. Will make again

HJG8411's Review

January 27, 2013

Sharonbowling's Review

December 15, 2012
Pretty presentation-great colors. Would definitely try again.