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Recipe Summary

Yield:
8 Servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F. Wrap beets in heavy-duty foil and seal edges well. Roast for 1 1/2 hours. When cool enough to handle, remove greens, slip off peel and halve crosswise; cut halves into 8 wedges. Toss with 1 tsp. oil and salt and pepper.

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  • Toss parsnips with salt, pepper and 1 Tbsp. oil on a rimmed baking sheet. Roast in oven, turning once, until fork-tender, 30 minutes.

  • Toss Brussels sprouts with remaining oil, salt and pepper on another baking sheet. Roast, turning twice, until softened, 15 to 20 minutes.

  • Arrange on a platter. (Vegetables can be made several hours ahead and kept, covered, at room temperature.) Sprinkle with parsley.

Nutrition Facts

176 calories; fat 6g; saturated fat 0g; protein 5g; carbohydrates 28g; fiber 9g; cholesterol 0mg; sodium 256mg.
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