Name: Roasted Brussels Sprouts and Roots
Cook time: 70 min
Total time: 70 min
Yield: 8 servings
Cuisine: American
Ingredients: 3 medium parsnips (peeled and sliced into 1/2-inch rings); 2 medium acorn squash (peeled, seeded, and cubed); 1 medium rutabaga (peeled and cubed); 1 medium turnip (peeled and cubed); 0.25 cup olive oil; 1 pound small Brussels sprouts (stems trimmed, tough outer leaves removed); 1 tablespoon coarse-grained salt (such as kosher salt)

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Roasted Brussels Sprouts and Roots — Formulation & Method | CuliNect