Estonian Vegetarian Parsnip and Brussels Sprouts Medley
Embark on a culinary journey to Northern Europe with a delightful Estonian-inspired Vegetarian Parsnip and Brussels Sprouts Medley. This dish combines the earthy sweetness of roasted parsnips with the slightly nutty and crisp Brussels sprouts. Infused with a medley of Northern European spices, this dish is a symphony of flavors. Easy to prepare and packed with nutrients, this is a perfect dinner option that is free from lactose, gluten, and common allergens. Discover the delightful and comforting flavors of Estonian cuisine with this delightful dish.
Serves: 1, Difficulty: Easy
Preparation: 10 minutes, Cooking: 30 minutes
Ingredients
- 150 grams parsnips, peeled and cubed
- 150 grams Brussels sprouts, halved
- 1 small onion, sliced
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 50 ml water
Method
- Preheat the oven to 200°C.
- In a large mixing bowl, combine the parsnips, Brussels sprouts, and onion.
- Drizzle the vegetable oil over the vegetables and sprinkle with salt, pepper, thyme, and rosemary. Toss to combine.
- Transfer the vegetable mix onto a baking sheet, spreading them out evenly.
- Roast in the oven for 25-30 minutes, or until the vegetables are tender and slightly crispy on the outside, stirring halfway.
- Once roasted, add water to the baking sheet and return to oven for 2 minutes. This steams the vegetables slightly, enhancing flavors.
- Remove from oven and let it cool slightly before serving.
Tips
- For extra flavor, add a sprinkle of chili powder before serving for a subtle heat.
- Ensure the parsnips and Brussels sprouts are evenly sized for uniform cooking.
Nutritional Information
| Nutrient | Per 100g | Per serving |
|---|---|---|
| Energy | 100 kcal/420 kJ | 200 kcal/840 kJ |
| Fat | 8 g | 16 g |
| Saturated Fat | 1 g | 2 g |
| Carbohydrates | 10 g | 20 g |
| Sugars | 3 g | 6 g |
| Proteins | 3 g | 6 g |
| Salt | 1 g | 2 g |
