Roasted Brussels sprouts and parsnips.
- ⅓ cup balsamic vinaigrette salad dressing (such as Kraft®)
- 1 tablespoon brown sugar
- 1 tablespoon chopped fresh thyme
- 1 pound Brussels sprouts, halved
- 1 pound parsnips, peeled
- 1 large red onion, thickly sliced
Preheat oven to 400 degrees F (200 degrees C).
Mix salad dressing, brown sugar, and thyme together in a small bowl.
Mix Brussels sprouts, parsnips, and red onion together in a 13×9-inch baking dish. Drizzle dressing mixture over the vegetables and toss to coat.
Bake in preheated oven until vegetables are tender, about 40 minutes.
Prep time: 15 mins / Cooking time: 40 mins / Total time: 55 mins
Serving: 4 / Yield: 4 servings