On page 74 of December Living, Lucinda Scala Quinn has a wonderful looking meal. Since I’m not hosting any holiday events, I won’t have a chance to make the main course, but I decided to give one of the sides a try. The roasted brussels sprouts (I don’t know about you, but I’ve called these “brussel sprouts” not “brussels sprouts”) with parsnips sounded yummy.

I must confess I am the only person in my house who liked brussel sprouts. Mr. MarthaAndMe will choke some down if necessary, but only under duress. The kids won’t touch them. I also like parsnips, but I usually roast them with carrots and rutabagas, so this was a new one for me.

I do like roasting winter vegetables. I think it gives it a nice flavor and sometimes I get so sick of boiling vegetables. I usually add balsamic vinegar when I roast them, although this recipe only called for oil and salt and pepper, so I followed the instructions.

This cooked quite quickly since you cook it at 450 degrees (which always poses the danger of burning it). It had a nice taste. I forgot to add the pecans, but didn’t miss them. I will definitely roast brussel sprouts again.