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brussels sprouts in white casserole dish
Lynn Smythe

Brussels Sprouts Casserole with Parsnips

Sautéed Brussels sprouts with parsnips is a delicious vegetarian side dish, which would make a interesting addition to your holiday menu.
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Prep Time 15 minutes
Cook Time 50 minutes
Servings: 6 people
Course: Healthy Food, Side Dish, Vegetarian
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups parsnips peeled and chopped
  • 2 cups brussels sprouts
  • 2 cups water
  • 2-3 tbsp olive oil
  • 3 cloves garlic peeled and minced
  • 1/4 tsp nutmeg
  • 1 tsp salt (if desired)

Equipment

  • Cutting board
  • Sharp knife
  • Vegetable peeler
  • Large frying pan
  • Large wok or sauce pan
  • Bamboo steamer
  • Measuring cups
  • Large mixing spoon or spatula

Method
 

  1. Trim off the ends of the Brussels sprouts, and remove any dried out/blemished leaves. I leave small sprouts whole, cut medium ones in half and quarter any large ones.
  2. Place the water in the bottom of your wok or large pan. Place the bamboo steamer to the pan and bring the water to a boil.
    bamboo steamer
  3. Add the Brussels sprouts and parsnips to your bamboo steamer and steam for 20 to 30 minutes, until they are tender, but not falling apart.
    steaming brussels sprouts and parsnips
  4. Heat the olive oil in a large pan placed over medium high heat.
  5. Add the steamed Brussels sprouts and parsnips to the pan.
    frying pan filled with parsnips and Brussels sprouts
  6. Stir in the garlic and cook until the vegetables begin to turn light to medium brown, stirring occasionally.
  7. Season with nutmeg and salt as desired.
    brussels sprouts with parsnips in frying pan

Notes

At this point you could go ahead and serve the sautéed Brussels sprouts with parsnips. Earlier I posted up a mushroom recipe to The Creative Cottage blog: Sautéed Mushroom Side Dish. I had some leftover mushrooms and decided to add them to the parsnips and Brussels sprouts. HEAVEN!