Roasted Brussels Sprouts and Parsnips

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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

Calories: 222.4

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