Recipe Ingredients:

1 lb parsnips, peeled and quartered

1 lb Brussels sprouts, ends trimmed, halved

3 tbsp olive oil

1 tsp salt

2 tsp maple syrup

1 tbsp chopped thyme

Instructions:

Preheat oven to 425F. Toss parsnips and Brussels sprouts with oil on a baking sheet.

Roast 20 min or until tender and lightly browned. Toss vegetables with syrup and thyme and roast 10 min more. Serve warm.

recipe by: Todays Parent