eating season! sides: roasted brussels sprouts (and parsnips)

It’s time to start thinking about the holiday eating season, which can be a tough time for veggies and vegans especially if you’re traveling to see family. My favorite holiday story comes from Jennyooooo who found herself hungry on Thanksgiving while her aunt waved a big chunk of turkey skin in her face saying ” it’s not meat…you still eat the skin, right?”

So, cook up some of these tasty vegan sides and bring plenty to share!

Preheat oven to 425-450 degrees


12-24 brussels sprouts, halved with bottoms removed

2-3 large parsnips, sliced or cut into chunks (*optional addition)

1-2 Tbsp olive oil

1-2 Tbsp maple syrup or agave

1 tsp sesame oil (*optional)

1/8-1/4 tsp salt

fresh ground pepper

sprinkle in some red pepper flakes to taste

Toss everything together in a large bowl until mixed and then spread evenly on a baking sheet. Roast veggies for 20-30 min until browned and slightly crisp. *This is  GF recipe


One Comment Add yours

  1. MaryAnn says:

    Too funny I just made garlic roasted brussel sprouts last nite….
    tonight I am making squash scones and a cranberry pecan tart…ummm maybe some of those mashed potatoes with chick pea gravy too : )

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