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It’s the most wonderful time of the year! The time of year when it’s seasonally appropriate to roast every veggie that you eat. If you know me, you know I am a huge fan of all things roasted (like this Lemon Roasted Broccoli, my Roasted Beet & Goat Cheese Hummus, or my Seasonal Roasted Veggie Salad) and today’s recipe is no exception.

When the colder months hit all I want to eat are things that are warm and grounding and not so hard to digest. Winter also means heartier veggies that hold up well to a high temp roasting, such as parsnips, are in season, making this recipe the perfect one to grace your holiday table.

The added turmeric gives it a gorgeous golden colour, while also upping the anti-inflammatory benefits of the dish. I’m a big fan of sneaking in nutrients in any way possible and sprinkling turmeric onto everything from scrambled eggs to roasted veggies is a great way to bring in the power of this spice.

It’s being studied for it’s role in alleviating symptoms of depression, arthritis, and blood sugar balance to name but a few. 

Now, without further ado, to the recipe!

 

Delicious Lemon Roasted Turmeric Parsnips & Cauliflower
Prep Time
10 mins
Cook Time
19 mins
Total Time
29 mins
 
This recipe makes the perfect side dish for any meal. Packed with flavour, nutrients, and super easy to whip together, the whole family is sure to enjoy it!
Course: Side Dish
Servings: 4 servings
Author: Caitlin Iles
Ingredients
  • 3-4 parsnips cut into even bite-sized pieces
  • ½ head cauliflower cut into florets (also great with broccoli!)
  • 1 tbsp. olive or avocado oil
  • 1 tsp. each onion & garlic powder
  • 1/2 tsp. turmeric powder
  • ¼ tsp. sea salt
  • black pepper to taste
  • ½ lemon juiced
Instructions
  1. Preheat oven to 405F.
  2. Line a large baking sheet with parchment paper and set aside.
  3. In a bowl combine parsnips, cauliflower, and olive oil, tossing to coat fully.
  4. Add onion & garlic powders, turmeric, sea salt, and black pepper, stirring to coat veggies.
  5. Spread into a single layer on the baking sheet.
  6. Place into oven for ten minutes.
  7. Remove from oven and flip veggies with a spatula, then return to oven for another 10 minutes until veggies are crispy brown on the edges.
  8. Remove from oven, pour lemon juice over veggies, stirring to coat.
  9. Add to serving dish and enjoy with your favourite main course!

Well friend, that’s our roasty, toasty recipe for the day. I hope you enjoy it!

And remember, if you need any extra support to help start 2019 feeling strong and healthy, make sure you download my FREE Anti-Inflammatory Meal Plan & Shopping List right here!

As always, thank you for your love and support!

Cait xo

Paleo Lemon Roasted Turmeric Parsnips & Cauliflower Recipe

Paleo Lemon Roasted Turmeric Parsnips & Cauliflower Recipe