Roasted Parsnips and Carrots with Festive Dukah and Dill Coconut Dressing
There's nothing like roast veggies, but when you're in my kitchen we like to spice things up a bit! This is the trick of the trade when going vegetarian or vegan, it's about adding lots of good fats, forms of protein and most of all wholesome, nourishing flavours such as dressings to take your veggies from bland to amazing!
The sweetness or parsnips and carrots on their own create an incredible taste when roasted, the adding of toasted nuts plus the refreshing tastes of coconut, dill and lemon create a side made in heaven! Perfect for your Australian Summer Christmas Feast!
1 bunch organic fresh carrots
2 large parsnips, peeled and diced into strips
1/4 cup melted coconut oil (or oil of choosing, sunflower, olive or hempseed)
sprinkle of sesame seeds
salt and pepper
- Preheat oven to 190 degrees celcius
- Prepare all ingredients as directed
- In a mixing bowl combine carrots and parsnip chips, coat with coconut oil, salt and pepper plus sesame seeds
- Transfer to a lined baking tray, spread evenly then place in the oven to cook for around 30-35 minutes until cooked through and slightly crispy!
1 cup organic walnuts
1 cup organic pecans
1/2 cup pepitas
1/2 cup sunflower seeds
1/4 cup hemp seeds
1/2 tsp ground cinnamon
1/2 tsp ground cardamon
1/2 tsp ground fennel seeds
1/4 tsp turmeric
pinch of salt and pepper
- In a large fry pan, dry fry the herbs and spices over a low heat (no oil)
- Roughly chop all nuts and seeds
- Transfer to the fry pan, stir to mix with the seasonings
- Continue to dry fry until the nuts begin to slightly roast
- After around 5-7 minutes you will be able to smell the “nuttiness” of the nuts and seeds
- Transfer to a bowl to cool, then store in an air tight container!
Dill Coconut Dressing!
1 cup natural coconut yoghurt
1 bunch fresh dill, well washed
juice of one small lemon
pinch of salt
1 tsp maple (optional)
- In a bullet or blender combine all ingredients until well combined
- Taste to season to your liking
- If too bitter don't be scared to add a little water
- Transfer to a jar to serve as a delicious dressing over any salad!