Makes 6 servings
There’s something incredible about the combo of parsnips and Brussels sprouts: earthy but sweet, bitter but savory. This tray of roasted vegetables goes best with roast chicken—or even a rotisserie chicken from the supermarket.
2 pounds medium parsnips, peeled and cut into 1-inch sections
12 ounces large Brussels sprouts, quartered
6 medium shallots, peeled and quartered
3 tablespoons canola or vegetable oil
1 teaspoon caraway seeds
1 teaspoon table salt
½ teaspoon granulated white sugar
Up to 1 tablespoon minced fresh dill fronds
1. Position the rack in the center of the oven. Place a large lipped baking sheet in the oven and heat the oven to 375°F.
2. Place the parsnips in a medium, microwave-safe bowl and add enough water to barely cover them.
3. In a 950-watt oven, microwave the parsnips on high for 5 minutes; in a 1200-watt oven, microwave on high for 4 minutes.
4. Drain in a colander set in the sink. Return the parsnips to the bowl; add the Brussels sprouts, shallots, oil, caraway seeds, salt, and sugar. Toss well to coat.
5. Scrape the vegetables and every speck of the oil mixture onto the hot baking sheet. Arrange the vegetables in a single layer. Roast, tossing a couple of times, until the shallots are soft and the parsnips have browned but are still tender, not mushy, about 20 minutes. Add the dill while still hot and toss well before serving.