Roasted Parsnips & Brussels Sprouts with Hazelnuts, Thyme & Horseradish Dressing

This Natural Gourmet Institute recipe is a perfect side dish for any holiday gathering.
Roasted Parsnips and Brussels Sprouts with Hazelnuts, Thyme and Horseradish Dressing

Recipe by Chef Elliott Prag, Natural Gourmet Institute

  • 8 servingsServings


  • 1/4 cup hazelnuts
  • 1 pound parsnips (approximately 5), cut into 2-inch chunks
  • 1/2 pound Brussels sprouts (approximately 2 cups), halved
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 2 tablespoons fresh thyme leaves

The Dressing

  • 1/2 cup olive oil
  • 1/4 cup rice vinegar
  • 1/4 cup cashews, soaked overnight
  • 3 tablespoons fresh grated or prepared horseradish
  • 1 teaspoon mustard
  • 1 teaspoon salt


1. Preheat oven to 375° F. Roast hazelnuts on sheet tray for 8 minutes. When hazelnuts are cool, remove skins from nuts by rubbing them between your palms. Coarsely chop nuts and set aside.

2. Toss parsnips, Brussels sprouts, oil, and salt in bowl. Transfer to parchment-lined sheet tray and roast vegetables for approximately 30-40 minutes, stirring occasionally, until tender and well-caramelized. Remove from oven and set aside.

3. While vegetables roast, combine olive oil, rice vinegar, cashews, horseradish, mustard and salt in blender or Vitamix. Puree dressing until smooth.

4. Serve roasted parsnips and Brussels sprouts garnished with dressing, nuts, and thyme leaves.
See Also: Pasta e Fagioli Soup

Photography by Alexandra Shytsman, Natural Gourmet Institute