Brussels Sprouts with Parsnips

Brussels sprouts at market

Brussels sprouts make a lovely pairing with parsnips — both visually and tastefully.

2 pounds brussels sprouts, trimmed and halved
6 medium parsnips, peeled and thinly sliced crosswise
6 tablespoons extra-virgin olive oil
2 teaspoons coarse salt
Freshly ground pepper to taste
1 cup pecan halves

Preheat oven to 450 F. Toss vegetables with oil, salt and pepper on 2 rimmed baking sheets and spread into single layers. Roast, rotating sheets halfway through, until tender and golden, about 20 minutes.

Divide pecans between sheets and roast 10 minutes more. Toss and serve.