Though potatoes, yams, squash, and carrots are generally the fall side dishes of choice, Brussels sprouts, parsnips, and fennel get crispy and sweet when roasted, and folks who think they don’t like them fall in love. A drizzle of Ice Syrup or maple syrup at the end is the perfect finish. If you opt for the Ice Syrup, a unique Niagara product, www.icesyrup.com lists the many local retailers who carry it.
Roasted Brussels Sprouts, Parsnips, and Fennel
1 pound (454 grams) Brussels sprouts, ends trimmed and sliced in half
1 pound (454 grams) parsnips, peeled and cut into thin medallions
1 fennel bulb, cut in 3/4-inch chunks
2 tablespoons (30mL) extra-virgin olive oil
Sea salt and freshly ground pepper to taste
2 to 3 tablespoons (30 to 45mL) Niagara Ice Syrup or pure maple syrup (preferably dark or amber)
Preheat the oven to 425 degrees F. Put the vegetables on a baking sheet and toss the with the olive oil. Sprinkle with salt and pepper. Bake for 35 to 35 minutes, until tender and browned. Drizzle with Ice Syrup or pure maple syrup.