Roasted Parsnip Fries

We're really getting fancy with our fry selection. French fries, sweet potato fries, and now parsnip fries. I have to admit I've been so curious as to why so many recipes for parsnip fries are popping up all over Pinterest.

Yesterday, I was in the produce aisle of the grocery store and I wanted to try something new. And then I saw parsnips. So, I bought a few and the next day they were washed, sliced, and thrown in the oven ready to become part of the fry sensation.

After 30 minutes, I was hooked! Parsnip fries are totally delicious. Dipped in a little bit of ketchup, they make the perfect pair to any meal. Plus, they're way healthier than your run of the mill french fries. Go ahead, try for yourself!


Roasted Parsnip Fries

Ingredients:
3 large parsnips
2 tbsp extra virgin olive oil
1/4 tsp black pepper
1/4 tsp salt
1 tsp minced garlic

Directions:
1. Preheat oven to 400 degrees.
2. Wash and lightly peel parsnips. Slice into thin strips.
3. In a bowl, toss with olive oil, salt, pepper, and garlic.
4. Line a baking sheet with aluminum foil or parchment paper.
5. Spread the fries out onto the baking sheet and place in the oven until golden brown (~25-30 minutes).

Serves 4

Maple Roasted Delicata Squash

Squash is such a cozy food isn't it? Now that we've entered November nothing sounds better than coming home from a long day of work and filling my belly with something warm. Well, one day this little delicate squash was sitting on my kitchen counter just waiting for me to throw it in the oven. In just 15 minutes, I had a delicious side and I was oh so cozy. I paired this recipe with kale and walnuts. I hope you enjoy it as much as I did!

Maple Roasted Delicata Squash

Ingredients:
1 delicata squash
2 tbsp olive oil
2 tbsp maple syrup
1 tsp cinnamon
salt & pepper to taste
1/4 cup raisins (optional)

Directions:
Preheat oven to 425 degrees. Wash squash and slice in half lengthwise. Use a spoon to scoop out the seeds. Slice each half into 1-inch segments. Mix squash, oil, syrup, cinnamon, salt and pepper in a bowl then scatter onto a baking sheet. Place in the oven for 15-20 minutes. Top with raisins or dried cranberries.

Rosemary Roasted Cauliflower

Fact: Side dishes are the best part of the meal. 

Evidence: This recipe for Rosemary Roasted Cauliflower.

I have had a love affair with cauliflower lately. It's such a versatile vegetable, you can pretty much do anything with it. As I spend a lot of time on Pinterest for recipe inspiration, I've come across cauliflower recipes I never thought were imaginable - cauliflower steaks and cauliflower crust pizzas (SAY WHAT?!). 

Cauliflower tastes great steamed, sauteed, and stir-fried, but roasted is by far the best. All jokes aside, this recipe serves four, but I can eat it all myself. Enjoy!

Rosemary Roasted Cauliflower

Ingredients:

1 head cauliflower

1/4 cup extra virgin olive oil

1/4 cup parmesan cheese

3 garlic cloves, minced

1 sprig fresh rosemary

salt and pepper, to taste

Directions:
1. Preheat oven to 375 degrees.
2. Wash cauliflower and chop into florets.
3. In a large bowl, mix florets with olive oil, cheese, and garlic. Mix in a dash of salt and pepper.
4. Spread cauliflower florets onto a baking pan.
5. Chop rosemary and spread on top of the cauliflower.
6. Place in the oven until cauliflower is fork tender and lightly browned (30-40 minutes)

Garlic Roasted Carrots with Lemon + Basil

Carrots are my favorite snack. They're convenient, portable, and can be dipped into my favorite snack of all - hummus. But, that's not all. They're just as good dipped into yogurt and used as a salad topping.

This made me think. I always, always, always eat carrots raw. Never cooked. So, this was what inspired me to make a recipe out of my carrot comfort zone.

For me, simplicity is the key ingredient for all of my recipes. A little bit of garlic and some fresh basil can go a long way, which is exactly what I aimed to accomplish with this dish. Plus, I've been dying to think of some new ideas that require me to pluck the leaves from my new and beautiful basil plant.

Garlic Roasted Carrots with Lemon + Basil

Ingredients:

1 lb. carrots, washed

2 tsp garlic, minced

1 tbsp olive oil

2 tbsp lemon juice

1/2 cup fresh basil leaves

Directions:

1. Preheat the oven to 375 degrees.

2. Wash the carrots and cut off the tops.

3. Lay them out on a baking sheet and drizzle with olive oil. 

4. Brush the minced garlic onto the carrots, then pour on the lemon juice.

5. Toss the carrots to make sure they all get coated. Place the basil over the carrots and let cook for 30-40 minutes.

Note: You may cut the carrots in half prior to baking for a faster cooking time.