Brussels Sprouts Leaves with Shallots and Crispy Parsnips

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