Roasted Winter Vegetable Snack Plate with La Terra Fina
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Serves: 4
 
A quick and light snack filled with fresh winter vegetables and a greek yogurt-based dip!
Ingredients
  • 1 16oz bag of rainbow carrots, at least 8-10
  • 5-8 large parsnips
  • Olive or avocado oil spray
  • Himalayan pink sea salt
  • Black pepper
  • 1 tsp garlic powder
  • 1 tbsp nutritional yeast
  • 1 tsp basil
  • 1 tsp thyme
  • 1 cup organic spinach
  • 1 container of La Terra Fina Spinach & Kale (or Spinach & Parmesan) Dip
  • 1 box of gluten-free crackers (I prefer Simple Mills)
Instructions
  1. Preheat oven to 400ยบ.
  2. You can cut the ends of your carrots off if you have them in the raw or leave them as is for a prettier display, I left mine as is.
  3. Lay on a baking sheet and coat liberally with olive or avocado oil spray, spices and as much salt and pepper as you like.
  4. Place in oven for 1 hour, flipping half way through.
  5. Serve carrots and parsnips over a bowl of spinach and drizzle ¼ cup of dip on top for display. May be served with a box of gluten-free crackers and more dip as needed on the side!
Recipe by Chickpea in the City at https://chickpeascity.com/roasted-winter-vegetable-snack-plate-la-terra-fina/