Brussels Sprouts Leaves With Shallots And Crispy Parsnips

1. 1

   Preheat oven to 425 degrees Fahrenheit. With a vegetable grater, gently peel the parsnip into thin strips. Drizzle the strips with a touch of olive oil, salt, and pepper and place in a baking pan. Bake for 20-25 minutes or until crispy (keep a careful eye on them).

2. 2

   In the meantime, prepare the sprouts by cutting off their ends and removing each leaf. You will use the leaves for the salad so keep them all in a bowl as you peel.

3. 3

   In a medium skillet, heat 1 tablespoon coconut oil and toss in the diced shallot. Let the shallot sizzle for 2-3 minutes before tossing in the leaves. Saute this mixture for 5-8 minutes, seasoning with a pinch of salt and pepper as you go.

4. 4

   When the parsnip strips are finished, remove from oven and sprinkle on the warm leaves! Serve immediately and enjoy.

No additional tips available.