Pan Roasted Brussels Sprouts & Turnips

• 1 large shallot, thinly sliced
• 2 turnips (parsnips work well too), peeled and cubed
• 2 cups of Brussels sprouts, cleaned and halved
• 3 tbl olive oil, divided
• 1 tbl butter
• 1 tsp kosher salt
• ¼ tsp pepper
• 2 tbl dijon mustard
• 1 tbl maple syrup
• juice from half a lemon
• ¼ tsp red pepper flakes
• Serves 4-6.

1. Preheat oven to 400ºF. Heat 1 tablespoon olive oil in a cast iron skillet (or heavy-bottom, oven-safe pan) over medium-high heat. Add the shallots to the pan, and quickly caramelize; stirring for 1-2 minutes. Once the shallots are caramelized, add another tablespoon olive oil and the butter to the pan; then add the brussels sprouts, turnips, salt and pepper. Continue to cook, stirring occasionally for another 8-10 minutes, or until the vegetables begin to caramelize.

2. Meanwhile, whisk together the dijon mustard, maple syrup, 1 tablespoon olive oil, the juice from half a lemon, and the red pepper flakes. Once your vegetables have some color, stir the dressing into the vegetables and place the cast iron skillet in the oven. Roast for 25-30 minutes, or until the turnips and brussels sprouts are tender. Remove from the oven. Add additional salt, pepper and/or maple syrup if necessary.