TGIF! I don’t know about y’all, but this week wore me out. Sometimes I just go and go and go and keep adding things on to my plate, fully believing that I can handle it all, until all the exhaustion I should be feeling hits me at once. I try so hard to preach balance in food and exercise, but it is so easy for me to forget to practice balance in ALL aspects of my life, such as school and social commitments. So, last night I packed my homework up and sat in bed watching Netflix, and it felt good. If you follow me on Instagram you probably saw my post Wednesday about not having to justify your food choices, and deciding to take a break and spend some time with myself works the same way. No justification needed. Now I am well rested and able to fully give myself to the areas of my life that usually leave me feeling worn out, so that’s a win for the year of grace (which you can read a little bit about here)!
Ok, moving on to this week’s recipe! As you can probably tell, I have a thing for root vegetables. With my honey-roasted carrots, these parsnips, and what I’m sure will be plenty more recipes to come, you will have no shortage of ways to prepare root veggies. In my opinion, parsnips are one of the most underrated vegetables out there, so if you’ve never tried them, I highly encourage you to. AND the cranberry dipping sauce that goes with these is unreal. You don’t even have to limit it to this recipe, you could even use it as a sandwich spread or salad dressing base. You’re gonna want to make these ASAP, trust me.
- 4 large parsnips
- high-heat oil (I use avocado oil, but could sub coconut oil or ghee)
- 2 large sprigs of rosemanry, desstemmed and chopped
- salt + pepper to taste
- 1/2 cup mayo (I use this paleo mayo)
- 1/4 cup cranberry relish or jam
- 1 Tbsp. honey mustard
- juice from 1/2 lemon
- Preheat oven to 400° (if you have a convection oven, use the convection roast setting) and line a baking sheet with parchment paper
- Remove the parsnip ends and slice in half lengthwise and then width wise. Do your best from here to slice the parsnip into “fry” shape, but there really is no science behind this and the shape doesn’t really matter
- In a bowl, combine the parsnips with a large drizzle of oil, sprinkle with salt, pepper, and rosemary, and toss to coat
- Arrange evenly on the baking sheet, making sure they don’t crowd each other (this assures they get roasted and caramelized instead of steamed)
- Roast for 20-30 minutes or until soft and caramelized
- While the parsnips cooks, combine the mayo, cranberry relish, honey mustard, and lemon juice in a small bowl
- Allow the parsnips to cool for about 5 minutes before serving
- Dip to your heart’s desire using the cranberry mayo sauce and ENJOY!