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
  • 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
  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.