Stuffed Monster Heads
Alien Brains with Chopped Bones
This is one of my favorite vegetable recipes which took to Halloween perfectly. I have always thought that Brussels Sprouts looked like miniature brains, and from there the transition from elegant sidedish to cool Halloween dish was made. Because of the very different cooking times of the dishes, the vegetables are cooked separately, then mixed together.
3 large parsnips, matchsticked
1/4 cup brown sugar
3 tablespoons butter
salt and pepper to taste
2 pints brussels sprouts
Boil the parsnips until tender in enough salted water to cover. Clean and trim the brussels sprouts and steam until crisp tender. Preheat the oven to 350 degrees. In a small saucepan melt the butter and brown sugar until the sugar is all dissolved. Place the parsnips and brussels sprouts in a well greased baking dish. Pour the brown sugar sauce over the vegetables and mix well. Bake for 5 minutes and serve hot. The parsnips and brussels sprouts can be cooked ahead of time and baked with the sauce for 15 minutes before serving.
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