Did you feel the shift in the weather this afternoon? We’ve had unbelievably and uncharacteristically warm weather in Toronto this week, but there was a wind that blew through the city this afternoon reminding us of what is to come. I’m not complaining though… I LOVE fall and all the joys of chillier weather. Well, I mostly enjoy the food that comes along with it. Of course there are the pumpkin-flavoured things, the hot chocolates, and so on… but let’s talk about the warming ginger, cinnamon and turmeric flavours that seems to fit the season so perfectly! As soon as I felt the shift today, I had a craving for roasted root vegetables which inspired my spiced parsnips with cinnamon, ginger, turmeric and, cumin. They’re slightly crispy on the outside and deliciously soft on the inside.
Parsnips are root vegetables similar to carrots. They are slightly sweet, anti-inflammatory and high in fibre which means they can help to lower blood pressure and improve your digestion. Adding coconut oil, ginger and, turmeric adds more anti-inflammatory and anti-oxidant power, as well as liver support. Cinnamon helps to balance blood sugar, and cumin is known for its headache and gas relieving properties. Sounds like a star lineup to me as far as nutrition goes! Oh, and they all taste amazing together. This is a great side dish when you’re craving a warming root veg to go with your roast chicken, lentil stew, etc.
3-4 regular sized parsnips ( I used 2 huge ones)
1 tbsp coconut oil
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground turmeric
1/4 tsp cumin
1/4 tsp Himalayan pink salt
1/4 tsp coarsely ground peppercorns
1.Preheat oven to 375°F.
2.Chop parsnips into 1/4 inch pieces. Rub with coconut oil and spices. Spread out on baking sheet
3. Roast parsnips for 25 minutes. Flip halfway.