Roasted carrots & parsnips with turmeric greek yogurt dip

Now that the cat is out of the bag, IM PREGGO, it’s time to talk food. Yep I certainly do love my food these days. I have not had any unusual cravings yet- just pretty much hungry all the time and never really wanting veggies. That is unless it’s these veggies. I made these roasted veggies a few weeks ago and man am I craving them again already. These roasted parsnips and carrots with turmeric dip could easily replace fries and ketchup for me. I know that may sound crazy at first but they have the perfect crispy crunch, saltiness ANNDDDdd they are pretty guilt free! These are so easy to make and are the perfect addition to any meal, especially as we enter fall mode!!

ingredients list

For the roasted veggies simply slice up some parsnips and carrots (I didn’t bother to peel) and then drizzle with olive oil, honey and sea salt. Pop into the oven at 425 F and roast for 30 minutes or until browned, toss every 10 minutes or so. Then in the meantime whip up this yummy dipping sauce- seriously SO great!!

sliced up carrots and parsnips dipped in honey and olive oil
grate turmeric into dip

I grated my turmeric with a microplane, I kept the skin on but you can easily peel it off with a spoon!

roast carrots and parsnipstime to serve

Look at those gorgeous roots, I can’t tell you enough how tasty these are!! Get in my belly!!

dip the vegetables in turmeric yogurt dip

Time to dig in!!
xo
Sam

 

Print
Roasted Parsnips, Carrots and Turmeric Yogurt Dip
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

These roasted parsnips and carrots are the perfect addition to any fall meal, colorful, crunchy and delicious! 

Course: Appetizer, side, Side Dish
Cuisine: American, Dinner, Gluten Free, Vegetarian
Servings: 4
Ingredients
  • 6 whole carrots
  • 6 whole parsnips
  • 3 tbsp olive oil
  • 2 tsp honey
  • salt and pepper
Turmeric Dip
  • 1 cup Greek Yogurt
  • 1 clove Garlic
  • 1 tsp Honey
  • 2 tsp grated turmeric
  • 1 tsp salt
  • 1 tsp black pepper
Instructions
  1. For the roasted veggies simply slice up some parsnips and carrots (I didn't bother to peel) and then drizzle with olive oil, honey and sea salt. Toss onto pan covered with parchment paper. Pop into the oven at 425 F and roast for 30 minutes or until browned, toss every 10 minutes. Enjoy warm with dip. 

Turmeric Dip
  1. Place all ingredients in blender and combine until smooth and creamy. Enjoy chilled with roasted veggies. 

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