Cast Iron Roasted Brussels Sprouts, Parsnips, and Carrots

This is a variation on my basic method of roasting Brussels sprouts in a cast iron skillet. I change the mix of vegetables, condiments, and seasonings nearly every time I prepare it. This is just my latest variation. I don't state a time that it takes to roast the vegetables because it varies depending on how large the sprouts are and how full the skillet it, but generally it takes about 30 minutes, more or less, until the vegetables are browned and tender.

About 1 pound Brussels sprouts, trimmed and cut in half
About 1/2 pound parsnips, scrubbed and cut into chunks
About 1/2 pound carrots, scrubbed and sliced into thick diagonal slices
1 tablespoon olive oil or vegetable oil
Salt to taste
2 tablespoons butter
1 tablespoon coarse grained mustard
1 tablespoon maple syrup
1 tablespoon apple cider vinegar

Preheat the oven to 400ºF and put a 12-inch cast iron skillet in the oven to preheat also.

Toss the Brussels sprouts, parsnips, and carrots in a bowl with the olive oil and salt to taste. When the oven has come to temperature, carefully remove the cast iron skillet and add the butter, swirling until the butter is melted and starting to brown. Add the vegetables and toss to coat with the butter. Return the skillet to the oven and roast, stirring the vegetables after about 10 minutes and then about every 5 to 7 minutes after that. Roast until the vegetables have become tender and have browned on some sides.

While the vegetables are roasting, stir together the mustard, syrup, and vinegar in a small bowl.

When the vegetables have cooked to your liking, carefully turn the into a serving bowl and toss them with the dressing. Serve immediately.

Makes about 4 servings.