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Roasted Brussels sprouts and parsnips.
Ingredients
- 1/3 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
Directions
Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Mix salad dressing, brown sugar, and thyme together in a small bowl.
Step 3
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.
Step 4
Bake in preheated oven until vegetables are tender, about 40 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 222 | |
| % Daily Value * | |
| Total Fat7g | 9% |
| Saturated Fat1g | 4% |
| Sodium276mg | 12% |
| Total Carbohydrate40g | 14% |
| Dietary Fiber11g | 38% |
| Total Sugars14g | |
| Protein6g | |
| Vitamin C120mg | 598% |
| Calcium102mg | 8% |
| Iron3mg | 14% |
| Potassium930mg | 20% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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