Recipe: Roasted Purple Cauliflower & Parsnips
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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