Roasted root vegetables and Brussels sprouts make a beautiful and simple dish. Easy to prepare but flavourful and healthy. It is a perfect either main or side dish and it features sweet apples and fragrant hazelnuts.
Root vegetables are harvested mostly during the autumn and winter months. Having said that, nobody says I can’t enjoy them during other months, too. Wink. I find it a great vegetarian dish, perfect for any day, any season. Orange carrots, white parsnips, dark purple beets and green Brussels sprouts. Yes, it’s a colourful dish.
And, as always, I included a fruit component to the dish. This time it is an apple! Apples taste great when crunchy and fresh, in a cake (just like this apple-cinnamon cheesecake) or in any other dessert. But, roasted apples taste incredible. During the baking time, they release the juices and they caramelize. Basically, they become almost a small dessert. Lovely!
Apples are just an amazing fruit. Besides being delicious, healthy and affordable all year long, they are also very versatile. They pair great with potatoes, meat, vegetables, salads and they are a tasty addition to cereals and desserts, of course.
I am very happy when I find parsnips at the supermarket. I don’t know why, but they seem to be pretty rare. Anyway, when I see them, I don’t lose the opportunity and of course, I buy them. Do you like parsnips? They are a root vegetable, just like carrots, just a bit starchier. I like the light earthy taste and sweetness at the same time.
This roasted root vegetable tray pairs wonderfully with potatoes, pasta, rice, fish, egg, chicken, sticky spare ribs and also makes a gorgeous minestrone. Basically, you can enjoy it with everything. Wink.
Along with root vegetables, you’ll find some delicious Brussels sprouts, too. They look good and they taste great. When roasted, they taste divine! Check out also these Brussels sprouts with cranberries as a vegetarian meal or these Brussels sprouts skewers for all bacon lovers. However, if you are not such a Brussels sprouts fan, simply add more carrots or beets instead.
Last but not least, hazelnuts! Hazelnuts bring the crunch to the dish. Most store-bought hazelnuts taste a bit bland and chewy. Therefore, I suggest roasting them. Roasting the hazelnuts brings out the rich and nutty flavour and they get crunchy and fragrant. Not only will they add that crunch, but they also bring some health benefits. In fact, they are rich in vitamins, minerals, antioxidants, as well in omega fatty acids. What a wonderful small nut! If you have a sweet tooth, then you must check this homemade “Nutella”.
Ingredients for a tray of roasted root vegetables and Brussels sprouts:
- 2 carrots
- 5 small raw beetroots
- 2 onions
- 2 parsnips
- 8 garlic cloves
- 6 Brussels sprouts
- 2 Apples
- 70-100 g hazelnuts
- parsley
- plain yogurt
- olive oil
- sea salt
To begin, preheat the oven to 200º C, wash, peel and cut the carrots and parsnips (into larger, rustic-looking chunks). Then, trim the Brussels sprouts, peel and quarter the onions and do the same with the beetroot. Leave the garlic unpeeled, but cut the edge off (on the flat end) and slightly crush it with the back of a knife.
Line a larger baking tray with baking paper, place all of the vegetables (in a single layer), drizzle them with some olive oil and sprinkle with some sea salt. At this point, put the tray in the oven on the middle rack and roast for 30 minutes.
In the meantime, prepare the so-called dip. Wash the parsley, finely chop the stems and roughly the part with leaves. Combine the chopped stems with some plain yogurt, salt and olive oil. Wash the apple, cut it into wedges (I suggest cutting it a minute before adding it to the oven) and keep the hazelnuts ready.
After 30 minutes, add the apple wedges to the root vegetables and scatter the hazelnuts on top. Put back in the oven for 10-15 minutes or until tender.
Finally, serve these colourful roasted root vegetables and Brussels sprouts just like that or as a side dish. The addition of apples and hazelnuts make it a lovely light, earthy and fruity meal. A slice of homemade bread or a sunny side up egg pair great with it. Also, you can top it with some fresh yogurt dip, just like I did.
Enjoy!
