A warm colourful snack to get you in the mood for fall!
One word: COLOUR. Don’t you just love autumn? Its the season that teaches us that change can be beautiful, and as we transition into fall with all of these amazing colours our way of eating changes as well. We say goodbye to fresh summer vegetables and say hello to tasty fall root vegetables. One of my favourite fall snacks is roasted carrots and radishes, but it wouldn’t be complete without a little sunshine and comfort. So join me by slipping on your comfy clothes, grabbing your favourite person, and adding a little spice in your life by dipping this warm salty snack into a dairy-free coconut curry dip!
This recipe is a perfect combination of sweet and spicy! The carrots supply just the right amount of sweetness, while the fiery radishes provide a subtle spice. Cooking the radishes eases their spiciness just enough to transform them into a softer, sweeter root. I find that these roasted root vegetables cook to perfection in an iron skillet
Health Warning! These roasted root veggies may…
Help detox your liver
Purify the blood
Aid in weight loss
Improve skin health
Lower blood pressure
My focus today is going to be on radishes. People don’t eat nearly enough cruciferous vegetables, so by adding them to your daily eating routine you can provide yourself with many needed health benefits. Radishes get left in the dark because of their spicy and bitter taste, but if we can find ways to enjoy them then they will have the chance to spice up our health. Their powerful detoxification properties help the body eliminate toxins in order for it to stay healthy. Your body’s primary cleansing system is the liver and if you give it the right tools it will constantly burn fat, cleanse the blood, and produce bile for healthy digestion. Radishes are rich in vitamin C, potassium, magnesium, and B vitamins, which all help support a healthy liver and a healthy heart. So enjoy them raw, steamed, or roasted!
- 8 medium radishes
- 2 medium carrots
- 1/4 cup parsley
- salt & pepper to taste
- 1/4 cup coconut cream (cream from the top of coconut milk)
- 1 tsp curry powder
- 1/2 tsp onion powder
- 1/4 tsp sea salt
- 1 tsp lemon juice
- A pinch cayenne or more to taste
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Preheat oven to 350° F.
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Wash and cut the carrots and radishes.
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Place on a lightly oiled roasting pan and sprinkle with salt and pepper.
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Bake for 10 minutes then remove from the oven and stir veggies. Bake for about another 10-15 minutes or until easily pierced with a fork.
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While veggies are baking, place the coconut cream, curry, cayenne pepper, onion powder, salt, and lemon juice in a small bowl. Stir with a spoon and mix well. Taste and adjust flavour to your liking.
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Place veggies and dip on a plate. Enjoy!
We had this tonight and it was so good! I never would have thought to roast radishes. The dip is super yummy on apple slices and pumpkin tortilla chips too. Thanks Serena!
Thanks Angelina! Pairing apple slices and tortilla chips with the dip sounds like a great idea. I’m definitely going to try it!