Our first Winter Veggie Box had the most delightful surprise inside…a purple cauliflower! After spending way too much time oogling over the violet beauty, I decided to cook some of it up with another item from the box – parsnip.
One tray was filled with deliciously spiced goodness…
and another tray had the veggies minus spices for Itty Bitty – perfect for Baby Led Weaning!
The veggies were enjoyed by the entire family!
Recipe: Roasted Purple Cauliflower & Parsnips
Ingredients:
- 2 (or more) large parsnips
- 1 head of purple cauliflower
- 1 1/2 tablespoons of olive oil
- salt/pepper/garlic powder to taste
Directions:
Peel the parsnips and cut into finger sized sticks. Cut off big branches of the cauliflower. Place both veggies in a ziplock bag and add olive oil. Shake it like a polaroid picture. Lay veggies on a cookie sheet, and feel free to add spices to them. I keep the baby’s veggies spice-free!
Bake at 400* for about 15 mins, and then turn the veggies over so the other side cooks. Check to see if the parsnip is tender with a fork. After about another 10 minutes they should be ready!
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