Spiced Roasted Parsnips with Nuts

Discovering the Recipe

I first stumbled upon the idea for Spiced Roasted Parsnips with Nuts during a trip to a local farmers’ market. The vibrant colors of fresh produce caught my eye, especially the parsnips. As I picked them up, I began to imagine the potential of turning these humble roots into something extraordinary. The thought of combining them with spices and nuts instantly excited me. The aroma of curry leaves and garam masala from nearby spice stalls sparked my creativity. That’s how the journey of Spiced Roasted Parsnips with Nuts began.

Experimenting with Flavors

Back in my kitchen, I started experimenting with different flavors and textures. I wanted Spiced Roasted Parsnips with Nuts to have a perfect balance of sweet, spicy, and savory. The sweetness of the parsnips needed a touch of spice, so I added cayenne pepper for heat and garam masala for depth. Roasting cashews brought a delightful crunch, and the combination of coconut oil and curry leaves added a rich, exotic twist. After a few trials, I knew I had found the perfect blend for my Spiced Roasted Parsnips with Nuts.

Creating the Perfect Dish

The day I perfected the recipe was a triumph. I preheated my oven, spread the parsnips on a baking sheet, and let the heat work its magic. The aroma of the spices filled my kitchen, making my mouth water. After the parsnips were beautifully caramelized, I tossed them in a tangy dressing made from tamari, mustard, and lemon juice. The final touch was adding the roasted cashews, which added a satisfying crunch. As I plated the Spiced Roasted Parsnips with Nuts, I felt a sense of pride and excitement to share this delicious creation.

Enjoying and Sharing

Serving Spiced Roasted Parsnips with Nuts to my family and friends was a joy. Everyone loved the bold flavors and the perfect balance of textures. This dish quickly became a favorite, especially during the winter months when we craved something warm and comforting. It’s vegan, dairy-free, and egg-free, making it a versatile option for many dietary preferences. I love that it’s easy to make and perfect for meal prepping. Every time I prepare Spiced Roasted Parsnips with Nuts, it reminds me of that day at the farmers’ market and how a simple idea turned into a delightful, flavorful dish.

Chef’s Notes- Spiced Roasted Parsnips with Nuts

• Ensure Even Coating: When tossing the parsnips in oil, make sure each piece is evenly coated. This ensures that they caramelize perfectly and don’t dry out.
• Use Fresh Curry Leaves: If you can find fresh curry leaves, they add a wonderful aroma and flavor. If not, dried curry leaves can be a good substitute, but use them sparingly.
• Roasting Nuts: Keep a close eye on the cashews while roasting. They can go from golden to burnt very quickly. Stir them halfway through roasting for even color and flavor.
• Adjust Spice Level: If you prefer a milder dish, reduce the amount of cayenne pepper or replace it with paprika. For more heat, you can add a pinch more.

Spiced Roasted Parsnips with Nuts

0.0 from 0 votes

Elevate your parsnips game with this delightful recipe! Combining the natural sweetness of parsnips with bold Sri Lankan and Indian spices, and a hint of soy sauce, this dish is a flavor explosion. Perfect for a vegan or vegetarian meal, it’s both dairy-free and egg-free. Try it today and experience a new level of deliciousness!

Course: Side DishCuisine: IndianDifficulty: Easy

Print

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

173

kcal

Total time

40

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• Roasted Parsnips

• 1/2 cup raw cashews

• 2 tablespoons coconut oil

• 1/4 teaspoon cayenne pepper

• 4 medium parsnips, peeled and cut into chunks

• 2 curry leaves (optional)

• Dressing

• 1/2 tablespoon agave syrup

• 1 tablespoon tamari or light soy sauce

• 1 teaspoon garam masala or Madras curry powder

• 2 teaspoons Dijon mustard

• Juice of 1/2 lemon lemon juice

• 1 tablespoon avocado or olive oil

• Alternative Ingredients:

• Cashews: Replace with almonds or walnuts for a different nutty flavor.

• Coconut Oil: Substitute with avocado oil or olive oil.

• Cayenne Pepper: Use paprika for a milder spice.

• Parsnips: Swap with carrots or sweet potatoes.

• Agave Syrup: Use honey or maple syrup.

• Tamari: Replace with regular soy sauce or coconut aminos.

• Garam Masala: Use curry powder or a mix of cumin and coriander.

• Dijon Mustard: Substitute with wholegrain mustard.

Directions

• Roasting Cashews – Preheat your oven to 350°F (180°C). Spread the cashews on a baking sheet and drizzle with 1 teaspoon of coconut oil and a pinch of salt. Roast for about 8-10 minutes until they turn golden brown. Sprinkle with cayenne pepper and set aside.
• Preparing Dressing – In a mixing bowl, whisk together agave syrup, tamari, garam masala, Dijon mustard, lemon juice, and avocado oil until well combined. Set aside.
• Roasting Parsnips – Increase the oven temperature to 400°F (200°C). Toss the parsnip chunks in the remaining coconut oil and a pinch of salt. Spread them out on a baking sheet and roast for 20-30 minutes until they are browned and tender. If using curry leaves, scatter them over the parsnips during the last 5 minutes of roasting.
• Combining Ingredients – Once the parsnips are roasted, toss them in the prepared dressing until well coated. Transfer to a serving platter and sprinkle with the roasted cashews.

Equipment

• baking sheet
• mixing bowls
• measuring cups and spoons
• chef’s knife
• cutting board

Nutrition Facts

• Calories: 173kcal
• Fat: 11g
• Saturated Fat: 4g
• Cholesterol: 0mg
• Sodium: 700mg
• Potassium: 400mg
• Carbohydrates: 13g
• Fiber: 5g
• Sugar: 6g
• Protein: 4g
• Vitamin A: 0IU
• Vitamin C: 20mg
• Calcium: 4mg
• Iron: 6mg

FAQ- Spiced Roasted Parsnips with Nuts

Can I prepare this dish in advance?

Yes, you can roast the parsnips and cashews ahead of time and store them separately. Combine with the dressing just before serving to maintain the best texture and flavor.

What can I substitute for parsnips?

Carrots or sweet potatoes work well as substitutes. They have a similar sweetness and texture when roasted.

Is there an alternative to coconut oil?

Yes, you can use avocado oil or olive oil as a substitute. Both oils will work well and impart their own unique flavors.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to maintain the crispy texture of the parsnips and nuts.

Can I make this dish nut-free?

Absolutely! You can omit the cashews or replace them with sunflower seeds or pumpkin seeds for a similar crunchy texture without nuts.