Carrots and parsnips have a slight sweetness that balances the bite of the Brussels sprouts and turnips. Toss the vegetables with fresh-tasting pesto after they roast to brighten both the flavor and color. You can prepare the pesto up to one day ahead and refrigerate it in an airtight container. If making it ahead, let the pesto stand, covered, at room temperature for about 15 minutes before tossing with the vegetable mixture.
Mashed Root Vegetables with Bacon Vinaigrette- We especially like the combination of parsnips, kohlrabi, and celery root in this bacony mash. Prepare the dish a day ahead to allow the flavors to meld (and save time on Thanksgiving Day).
1 lb. Brussels Sprouts, ¾- 1 purple diced onion, 2-3 tablespoons olive oil, fresh lemon juice of half lemon, Sea salt,Pepper Preheat oven to 425. Put all ingredients in the bag except the lemon. Shake the bag until brussel sprouts are well coated with oil & spices. Place brussel sprouts in single layer on baking sheet. Roast for 15 minutes. Bake for another 15 mins & again move them around to keep from burning. Bake additional 10 mins. Add fresh lemon before serving.