Parsnips and Brussel Sprouts
1 cup of Brussel Sprouts
3 tbs Olive Oil
1 tbs Kosher Salt
Cut your brussel sprouts in half and let them soak in water for 20 minutes. When done, drain the water and put them into a pirex bowl. Drizzle with olive oil and sprinkle with salt. Cover with foil and bake on 400 degrees for an hour.
Peel the parsnips, cut off the ends and cut them vertically. For the parsnips, place them on a tray, drizzle with olive oil, and sprinkle with salt. Roast at 400 degrees for 30 minutes or until the skinny sides of the parsnip tips are crunchy.