Roasted Brussels Sprouts, Parsnips, and Fennel
Though potatoes, yams, squash, and carrots are generally the fall side dishes of choice, Brussels sprouts, parsnips, and fennel get crispy and sweet when roasted, and folks who think they don’t like them fall in love. A drizzle of Ice Syrup at the end is the perfect finish.
Makes 4 servings
1 pound (454 grams) Brussels sprouts, ends trimmed and sliced in half
1 pound (454 grams) parsnips, peeled and cut into thin medallions
1 fennel bulb, cut in 3/4-inch chunks
2 tablespoons (30mL) medium intensity extra-virgin olive oil
Fine sea or Himalayan Freshly ground pepper to taste
2 to 3 tablespoons (30 to 45mL) Vidal Ice Syrup
Preheat the oven to 425 degrees F. Put the vegetables on a baking sheet and toss the with the olive oil. Sprinkle with salt and pepper. Bake for 35 to 35 minutes, until tender and browned. Drizzle with Ice Syrup. Serve warm.