Brussels Sprouts and Parsnips with Balsamic-Honey Glaze

In celebrations such as Chinese New Year, vegetables are thought to bring affluence as they share the color of money. To triple the prosperity, these Brussels sprouts are combined with golden parsnip “coins” and finished with a luxurious sauce.

Makes: 6 servings
Free of: gluten and all top allergens



  • 2 lbs medium to large brussels sprouts
  • 1 1/2 lbs parsnips, peeled and sliced into 1/2-inch thick rounds
  • 6 tbsp + 1 tsp olive oil, divided
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 2 tbsp finely minced shallot (about 1 shallot)
  • 1/4 cup balsamic vinegar
  • 1 tbsp honey


  1. Position one rack in the bottom third of oven and a second in the middle. Preheat oven to 450° F. Line 2 large baking pans with aluminum foil.
  2. Trim any brown ends off sprouts and remove yellowed leaves. Cut each sprout in half lengthwise.
  3. In a large bowl, combine sprouts and parsnips with 6 tablespoons of oil, salt and pepper, and toss well to evenly coat. Divide the seasoned vegetables between the prepared pans and spread into a single layer.
  4. Place a pan on the bottom oven rack and the other on the middle. Roast 15 minutes. Stir vegetables, return to the oven, switching rack positions. Roast 10-15 minutes, until sprouts are crispy and browning and parsnips are turning golden.
  5. Meantime prepare glaze by heating 1 teaspoon oil in a small pan over medium heat. Add shallots and cook 2 minutes, stirring often, until starting to brown. Add vinegar and honey, increase heat to medium-high and cook at a rapid simmer, stirring often, until syrupy and reduced by half, about 4 minutes.
  6. Transfer roasted vegetables to a serving bowl, drizzle with glaze and toss to coat. Serve hot.

is the author of three cookbooks, including the new Allergy-Free and Easy Cooking and The Allergen-Free Baker's Handbook. Visit her at