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Author Notes: An excerpt from my blog (itsavegworldafterall.com)...
There’s no better way to celebrate October than by creating a yummy concoction with two of fall’s best veggies. My inspiration for this recipe occurred the instant I walked over to the farmers market behind my apartment (yes, BEHIND my apartment…it’s okay to be jealous) and saw THEM…those beautiful, pale yellow tops popping out of the farmer’s cooler. Parsnips were back! I grabbed up a pair of those delectable root vegetables in record speed (an unnecessary effort considering there were no other customers) before stumbling upon another one of autumn’s treats. “Parsnips,” I thought to myself, “Meet my old friend…(b)Russel.”
As I grabbed some kale and broccoli and carefully avoided the apple cider doughnut section, my imagination was running amok. How could I possibly combine brussels and parsnips to bring out the tastes I adore in both of them? Three ingredients and 30 minutes later, I had figured it out… —Lizzie McManus
- 1 parsnip
- 1 shallot, diced
- 5-7 brussels sprouts
- extra-virgin coconut oil
- extra-virgin olive oil
- sea salt
- ground black pepper
- Preheat oven to 425 degrees Fahrenheit. With a vegetable grater, gently peel the parsnip into thin strips. Drizzle the strips with a touch of olive oil, salt, and pepper and place in a baking pan. Bake for 20-25 minutes or until crispy (keep a careful eye on them).
- In the meantime, prepare the sprouts by cutting off their ends and removing each leaf. You will use the leaves for the salad so keep them all in a bowl as you peel.
- In a medium skillet, heat 1 tablespoon coconut oil and toss in the diced shallot. Let the shallot sizzle for 2-3 minutes before tossing in the leaves. Saute this mixture for 5-8 minutes, seasoning with a pinch of salt and pepper as you go.
- When the parsnip strips are finished, remove from oven and sprinkle on the warm leaves! Serve immediately and enjoy.
- This recipe was entered in the contest for Your Best Green Holiday Side