Reprinted with permission from Smart Plants © 2019 by Julie Morris, published by Sterling Epicure.
- 1 pound small carrots, peeled and trimmed
- 1 pound small parsnips, peeled and trimmed
- 2 tbsp olive oil
- 1 tbsp maple syrup
- ½ tsp ground cumin
- ½ tsp ground turmeric
- ¼ tsp ground cinnamon
- 1 tsp sea salt, divided
- ¼ tsp ground black pepper
- ½ cup unsweetened coconut-milk yogurt (or another nondairy variety)
- zest and juice of 1 lime
- 2 tbsp hemp seeds
- 2 tbsp fresh mint leaves, torn
1. Heat oven to 425°.
2. You’ll want the carrots and parsnips to be about ½-inch thick and 4–6 inches long, so depending on the size of the roots, leave them whole or slice them into halves, quarters, or even sticks.
3. Place the cut roots into a mixing bowl, along with the olive oil, maple syrup, cumin, turmeric, cinnamon, ½ teaspoon sea salt, and black pepper. Spread the roots on a baking sheet in an even layer and roast—toss once or twice, until roots are tender and lightly browned, 25–35 minutes.
4. While the roots are cooking, combine the yogurt, lime zest, lime juice, and remaining ½ teaspoon sea salt in a bowl. Mix well and refrigerate until you’re ready to serve.
5. When roots are fully roasted, spoon most of the yogurt sauce over a platter, add roots, and drizzle the remaining spoonfuls of sauce on top (for a less artful presentation you can also just toss everything together). Sprinkle the roots with hemp seeds and mint, and serve warm.
Add a brain boost: Toss with ½ teaspoon of schisandra powder after they’ve been roasted.