The Christmas herbs and spices are officially out and December is finally here. Where has the time gone? I had to get creative with fall vegetables while the season is still upon us. Lemon and dill are two flavors that go together seamlessly and evoke a sense of holiday nostalgia. Parsnips are making an appearance in this medley and I can assure you they will be back here on the blog in no time.
Of course I’m getting super festive here on Nutrition By Mia this month. I have so many exciting recipes, holiday ideas and collaborations to share with you in the coming weeks. Also, stay tuned for a very exciting reveal at the end of this month. I’ll be sharing more about it in the coming weeks. I know you all will love it.
Nutrition:
Dill: This tangy herb not only has antibacterial properties, it boasts precious nutrients like calcium and iron. Though it’s typically in season in the summer and early fall months, you can find it year-round at any grocery store in its fresh and dried forms. I like adding them to dishes in December because it looks so festive.
Parsnips: Parsnips can often take the place of potatoes when looking for a sweeter, lower carb alternative. This root veggie is in season right now and a significant source of fiber, folate and vitamin C.
- 2 large carrots, peeled and sliced
- 2 large turnips, peeled and sliced
- 1/2 onion, sliced
- 2 large sweet potatoes, peeled and sliced
- 1 lemon, cut into wedges
- 2 tbsp lemon juice
- 2 tbsp olive oil
- Fresh dill
- Preheat your oven to 400 F.
- Add you sliced vegetables to a large bowl and coat evenly with lemon juice and olive oil.
- Transfer to a greased baking pan. Place dill and lemon wedges evenly throughout mixture to allow flavors to infuse during the cooking process.
- Roast for 30-40 minutes.