{Recipe ReDux} Roasted Parsnip Fries with Cumin Yogurt Dip

When you work in the food and nutrition industry, it’s funny to think about the things that get you fired up. Recently it’s been spices.

Last month, I was asked to write an article on the health benefits of spices. After finding study upon study indicating the health benefits of these flavor boosters, such as their link to improved glucose control to reduced risk of certain types of cancer to protection against cognitive decline, I’ve been all about promoting spices lately.

I love thinking of your spice cabinet as your own little medicine chest. While there’s certainly no silver bullet when it comes to better health, baby steps really do make a difference. That’s where your spice cabinet comes in. These powerful flavor enhancers are my secret weapon in the kitchen for adding health promoting properties and some serious flavor. Spices from sweet cinnamon to hot pepper to warming cumin can transform any plain meal to something truly mouth-watering. Try adding dill to your Greek yogurt, oregano to your eggs, or nutmeg to your morning smoothie. And don’t forget about herbs either. Mint can transform plain water, basil can enhance your tuna salad, and cilantro is a delicious addition to homemade salsa!

These parsnips fries for example are delicious as is with a little bit of olive oil and sea salt but the addition of curry powder and coriander take them to a whole new level. 

We hope you enjoy them!

Roasted Parsnip Fries with Cumin Yogurt Dip

A great accompaniment to homemade hamburgers (or veggie burgers), topped with poached eggs or simply enjoyed as a snack, these flavorful parsnip fries may just become your new favorite side dish! 

Ingredients for Roasted Parsnip Fries

3 parsnips

extra virgin olive oil, a drizzle

coriander, to taste

curry powder, to taste

pinch of sea salt

Instructions:

1. Preheat oven to 425 degrees.

2. Wash parsnips well.

3. Cut parsnips into 2” sticks.

4. Place on a baking sheet. Drizzle with a little bit of olive oil and sprinkle with coriander and curry powder. Add a pinch of sea salt on top.

5. Bake in the over for 40-45 minutes, flipping half-way.

Ingredients for Cumin Yogurt Dip

1 cup low-fat (2%) plain Greek yogurt 

juice of half a lemon

1 teaspoon cumin

Instructions:

1. Combine ingredients in a small bowl and stir until well mixed. 

2. Refrigerate until serving.

Enjoy, preferably with those you love!

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