Candied nuts add crunch and even more sweetness to this side of roasted veggies. Make an extra batch to serve for snacking before dinner—your guests will love them! Trim the brussels sprouts to a uniform size, halving any larger pieces so that they cook evenly.
- Prep time 15 minutes
- Total time 35 minutes
- 600 g brussels sprouts, trimmed
- 450 g parsnips , peeled and cut lengthwise in 1/2-inch thick wedges
- 1 small rutabaga (about 450 g), peeled, halved crosswise and cut in 1/2-inch thick wedges
- 1 bunch small carrots, halved diagonally
- 1 bag (250 g) shallots , halved
- 1/4 cup olive oil
- 1 tablespoon chopped fresh thyme
- 3/4 teaspoons salt
- 1/4 teaspoon pepper
Maple Candied Nuts:
- 1/4 cup maple syrup
- 1 tablespoon butter
- 1 cup mixed pecan halves and walnut halves , coarsely chopped
- 1 teaspoon chopped fresh thyme
- Pinch salt
Vegetables: In large bowl, toss together brussels spouts, parsnips, rutabaga, carrots, shallots, oil, thyme, salt and pepper. Spread in single layer on 2 lightly greased rimmed baking sheets. Roast in top and bottom thirds of 425°F oven, turning vegetables and switching and rotating pans halfway through, 25 to 30 minutes. Scrape into serving platter.
Maple Candied Nuts: Meanwhile, in small skillet, heat maple syrup and butter over medium heat, stirring, until melted; bring to boil and cook, stirring occasionally, until thickened, about 5 minutes. Stir in nuts and thyme; cook, stirring, until sticky and liquid is mostly evaporated, about 3 minutes.
Spread in single layer on parchment paper–lined rimmed baking sheet. Let stand until firm, about 10 minutes. Break into bite-size pieces. (Make-ahead: Store in airtight container for up to 3 days.) Sprinkle over vegetables.
Makes 10 to 12 servings.
Nutritional facts Per each of 12 servings: about
- Fibre 4 g
- Sodium 176 mg
- Sugars 7 g
- Protein 3 g
- Calories 176
- Total fat 12 g
- Potassium 381 mg
- Cholesterol 3 mg
- Saturated fat 2 g
- Total carbohydrate 18 g
- Iron 9
- Folate 22
- Calcium 5
- Vitamin A 41
- Vitamin C 45