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Roasted Roots With Turmeric Almonds

Kick those roasted veggies up a notch with some cider syrup and turmeric almonds.


1lb parsnips
1 lb carrots
1 medium sweet potato
3 T olive oil
2 T cider syrup
salt and red chili flakes, to taste
1 t turmeric blend
1/2 cup sliced almonds

Preheat oven to 375.

Cut all the vegetables into similarly sized batons; the carrots will take longest to cook, so make sure they are somewhat thinner than the parsnips and sweet potatoes.

Combine them in a roasting pan, toss with 2 T of the oil, the cider syrup, and a few good pinches of salt and chli flakes.

Roast for 40 - 45 minutes, stirring every once in a while.

When the vegetables are caramelized and soft, turn off the oven (leave the pan in, for now).

Warm the last T of oil in a cast iron skillet over medium heat, then add the turmeric blend and stir.

Add the almonds and some salt, and mix. 

Let the pan heat until the almonds are golden and fragrant.

Remove the veggies from the oven and test for seasoning; add another t or so of cider syrup if it's needed.

Top with the almonds.