Roasted Vegetable Salad

In the winter, roasted vegetables are a welcome comfort food.  I played around with Ella's recipe a bit and subbed in parsnips for the white potatoes and added some roasted butternut squash I had from a previous roasting episode.  Double the recipe to have plenty for vegetable side dishes throughout the week.

Roasted Vegetable Salad
Adapted from Ella Woodward
Serves 4-6

7 ounces Brussels sprouts
2 parsnips
olive oil
2 ounces blanched hazelnuts
1/2 cup pomegranate seeds
2 Tblsp maple syrup

Preheat the oven to 400 degrees.

Halve the sprouts through the stem and cut the parsnips into pieces about the same size as the cut sprouts. Place the sprouts and the parsnips on a baking sheet.  Drizzle with olive oil and season with salt and pepper.  Bake for 30 minutes until golden brown on the edges.

Remove from the oven, add the hazelnuts and toss to combine.  Roast for another 10 minutes.

Transfer the roasted vegetables to a serving bowl.  Add the pomegranate seeds, maple syrup and 2 tablespoons of olive oil.  Mix well and serve.