This dish is a dressed up version of roasted vegetables and perfect for the holidays, with a crispy layer of shredded Brussel sprouts and leeks on top.

YIELD: 6-8 servings

Recipe Development and Photography: Williams-Raines


  • 1 lb parsnips, peeled and thinly sliced crosswise
  • 1 lb sweet potatoes, peel and thinly sliced crosswise
  • 1 large firm Anjou pear, thinly sliced
  • 1 cup of unsalted or low-salt vegetable stock
  • 3 tablespoons of olive oil, divided
  • 2 garlic cloves, thinly sliced
  • 1 1/2 tablespoons of fresh Rosemary, chopped
  • 1 1/2 tablespoons of fresh thyme leaves
  • 10 oz brussel sprouts, thinly sliced
  • 1 large leek, while part only, thinly sliced
  • Salt and pepper


  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Once you have sliced the parsnips, sweet potatoes and pears combine them in a large bowl and set aside. NOTE: I highly recommend using a mandolin or a food processor with a slicing blade if you have one, it makes quick and easy work of slicing all the vegetables.
  3. Heat a cast iron skillet (I used a 12 inch one) over low heat, add 1 tablespoon of olive oil and the garlic and sauté for one minute, just until the garlic is fragrant, taking care not to burn it, add the stock, Rosemary, thyme and a pinch of salt (if your stock is unsalted), simmer until the stock has reduced slightly, about 20 minutes. Remove from the heat and let cool for 5 minutes.
  4. Pour the reduced stock over the sliced vegetables and stir gently just to coat, taking care not to break the slices. Season with salt and pepper to taste.
  5. In the same skillet, or a baking dish, coat the bottom with 1 tablespoon of olive oil, transfer the sliced vegetables to the skillet, making sure the slices are lying flat and are evenly distributed. Cover with tinfoil and bake for 30 minute. Remove the cover and bake for another 20 minutes or until the vegetables start to caramelize and the stock has evaporated. Remove from the oven and set aside.
  6. While the vegetables are baking, heat a large skillet over medium heat, add 1 tablespoon of olive oil, the Brussel sprouts and leeks and sauté until tender and beginning to brown, stir in a pinch of salt and pepper to taste.
  7. Turn the oven broiler to high.
  8. Spread the Brussel sprout mixture evenly over the baked vegetables and place under the broiler until they become crispy and golden.
  9. Bring the skillet to the table and serve immediately.
Print Friendly, PDF & Email