Olive~Me & Co. Roasted Brussels Sprouts & Parsnips

Prep: 10 mins  |  Cook : 50 mins  |  Total time: 1 hour  |  Serves: 4 as a side

Ingredients

• 2 large parsnips, peeled and cubed
• 2 cups Brussels sprouts, cleaned and halved
• 1 large shallot or ½ an onion, thinly sliced
• 3 tablespoons Olive~Me & Co. Herbes de Provence EVOO, divided, for cooking
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 2 tablespoons mustard
• 1 tablespoon Olive~Me & Co. Premium White Balsamic Vinegar
• 1 tablespoon Olive~Me & Co. Herbes de Provence
• juice of ½ a lemon
• pinch red pepper flakes

Instructions

1. Preheat oven to 400 degrees F. Heat 1 tablespoon of Herbes de Provence EVOO in a large, cast iron pan and add shallot or onion. Sauté for about 5 minutes on medium-high heat, until translucent, then remove from the pan and set aside.
2. Add another 1 or 2 tablespoons of Herbes de Provence EVOO to the pan with the parsnips, sprouts, ½ teaspoon of salt and ¼ teaspoon of pepper. Cook on high heat, stirring occasionally, for 8-10 minutes, until slightly browned. Whisk together mustard, White Balsamic, Herbes de Provence EVOO, lemon juice, and a pinch of red pepper flakes, add the shallots back to the pan, and mix everything together. Place the whole pan in the oven and roast for 25-30 minutes, until the parsnips and Brussels sprouts are fork tender. Taste and add any additional salt, pepper, or balsamic, and serve.