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Pan Roasted Brussels Sprouts & Turnips


  • 1 large shallot, thinly sliced
  • 2 turnips (parsnips work well too), peeled and cubed
  • 2 cups of Brussels sprouts, cleaned and halved
  • 3 Tbsp olive oil, divided
  • 1 Tbsp butter
  • 1 tsp kosher salt
  • ¼ tsp pepper
  • 2 Tbsp Dijon mustard
  • 1 Tbsp maple syrup
  • Juice from half a lemon
  • ¼ tsp red pepper flakes
  • Serves 4-6.


Preheat oven to 400ºF.

Heat 1 Tbsp of olive oil in a cast iron skillet (or heavy-bottom, oven-safe pan) over medium-high heat. Add the shallots to the pan, and quickly caramelize; stirring for 1-2 minutes. Once the shallots are caramelized, add another Tbsp of olive oil and the butter to the pan; then add the Brussels sprouts, turnips, salt and pepper.

Continue to cook, stirring occasionally for another 8-10 minutes, or until the vegetables begin to caramelize.

Meanwhile, whisk together the Dijon mustard, maple syrup, 1 Tbsp of olive oil, the juice from half a lemon, and the red pepper flakes.

Once your vegetables have some color, stir the dressing into the vegetables and place the cast iron skillet in the oven. Roast for 25-30 minutes, or until the turnips and Brussels sprouts are tender.

Remove from the oven. Add additional salt, pepper and/or maple syrup if necessary.

Adapted from Gorging George