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!!
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!!
I grated my turmeric with a microplane, I kept the skin on but you can easily peel it off with a spoon!
Look at those gorgeous roots, I can’t tell you enough how tasty these are!! Get in my belly!!
Time to dig in!!
These roasted parsnips and carrots are the perfect addition to any fall meal, colorful, crunchy and delicious!
- 6 whole carrots
- 6 whole parsnips
- 3 tbsp olive oil
- 2 tsp honey
- salt and pepper
- 1 cup Greek Yogurt
- 1 clove Garlic
- 1 tsp Honey
- 2 tsp grated turmeric
- 1 tsp salt
- 1 tsp black pepper
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.
Place all ingredients in blender and combine until smooth and creamy. Enjoy chilled with roasted veggies.