Ingredients
1 pound Brussels sprouts, halved or quartered
1 pound parsnips, peeled and sliced thin
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried thyme
Salt and pepper to taste
1 cup heavy cream
1 cup grated Parmesan cheese
Optional Ingredients
Fresh parsley for garnish
Directions
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Preheat the oven to 375°F.
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In a large bowl, toss the Brussels sprouts and parsnips with olive oil, garlic, thyme, salt, and pepper until evenly coated.
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Transfer the mixture to a 9x13 inch baking dish.
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Pour the heavy cream over the vegetables and sprinkle with Parmesan cheese.
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Bake for around 40-45 minutes, or until the vegetables are tender and the cheese is golden brown and bubbly.
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Serve hot, garnished with fresh parsley if desired.
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Enjoy your delicious and creamy sprout parsnip gratin!
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