Love the colors! They definitely look better chopped and roasted. I added the purple bell pepper just because I had never tasted one before. It pretty much tasted like a green bell pepper, which turns out is what color it was inside. They didn’t add much flavor, but they added great color. Parsnips are similar to carrots, but perhaps less sweet.
Brussel sprouts are my favorite. A food processor may make slicing these up easier, but I just did this by hand. First by halving each sprout, then thinly slicing each half with the flat side down. This is very easy and surprisingly fast. Sauteing the thin strips is my new way to cook them, eaten hot or cold.
makes 4 servings
- 2 sweet potatoes, peeled and cubed
- 2 large parsnips, peeled and sliced
- 1.5 lbs brussel sprouts, thinly sliced
- 1 cup purple bell pepper, thinly sliced
- salt & pepper
- 1/2 cup olive oil
- juice from 1/2 lemon
- 2 cloves garlic, minced
- salt & pepper
Preheat oven to 375. Chop and slice sweet potatoes and parsnips. Toss with a drizzle of olive oil and salt and pepper. Roast on a baking sheet lined with parchment paper for 35-40 minutes, until vegetables are tender, but not mushy. When done, allow to cool (best if in refrigerator overnight).
Thinly slice brussel sprouts. Toss with a drizzle of olive oil and salt and pepper. Saute in a pan on the stove top until they become soft and slightly browned, about 6-8 minutes. Then allow to cool (best if in refrigerator overnight).
Mince garlic and whisk together with olive oil and lemon juice. Slice up purple bell peppers. Toss dressing with roasted vegetables and bell pepper.