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A healthy and tasty vegetarian recipe perfectly seasoned with sesame oil, lime juice and fish sauce.
IN THIS POST
A healthier new year
I don’t make ‘New Years resolutions’ per se, but I do have a bad habit of over indulging during the holidays and lapse on my exercise routine at the same time. It’s a busy time, plus it’s hard to get motivated to exercise when the days are short and the roads are icy. I just wanna stay in my jammies all day and sip tea and eat soup.
That brings about the post-holiday blahs. Weight gain and a general feeling of frumpiness and un-healthiness. So in January, every year, I have a plan to get back on track. This involves signing up for events like the Ragnar 200 mile relay and backpacking trips. Between the hiking, skiing and running, my exercise routine develops nicely. As long as I have goals, I can get myself to the gym or hit a trail for exercise.
But now the food. This year I want to learn more vegetarian recipes from scratch, especially root vegetables. Not because I am turning into a vegetarian, although i did dabble in vegetarianism in high school, but because vegetarian recipes are a great way to introduce more healthy vegetables, legumes and whole grains into your diet other than ‘the salad’. The creative ways vegetarians and vegans develop their own repertoire is very inspiring to me. So count me IN!
I love roasted vegetables, their smoky earthiness speaks to me. Roasting vegetables gives another depth of flavor that you can’t truly fake with spices or sauces. It’s definitely a cooking technique I use frequently to give a dish some ‘oomph’.
I hope you enjoy this fusion recipe, perfectly finished with Asian influences such as fish sauce, lime juice, almonds and toasted sesame oil. Enjoy!
This recipe is inspired by Clotildes Recipe from Chocolate and Zucchini. I happened to come across a recipe like this in her newsletter, I think, at the same time I had a head of cauliflower and parsnips in my fridge. I just used the ingredients I had on hand and it came out beautifully. You should sign up for her newsletter, she is quite charming.
Did you make this recipe? Don’t forget to rate the recipe and comment below! Take a picture and tag us @FusionCraftiness #FusionCraftiness on Instagram for a chance to be featured in our Insta Stories:)
Asian Fusion Roasted Cauliflower and Parsnip
An easy and tasty vegetarian side perfectly seasoned with classic Asian ingredients.
Ingredients
- 1 head of cauliflower
- 3 parsnips, peeled and chopped in 1/2 inch pieces
- 3 tbs olive oil
- salt and pepper
- 2 Tbs fish sauce
- 2 Tbs sesame oil
- juice of one lime
- 1/2 cup of sliced almonds, raw or roasted
Instructions
- Preheat oven to 425F.
- Peel away the stem and outer leaves of cauliflower. Separate the florets into smaller pieces, about 1/2-1 inch size. Cut any tough stems and discard or save for making broth.
- Toss cauliflower, parsnip, olive oil, salt and pepper on a baking sheet until well coated.
- Bake in oven on middle rack for 25 minutes, stir after 20 minutes.
- Remove from oven and place in a large bowl.
- Add the last four ingredients and toss to coat, serve immediately.
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 255Total Fat: 20gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 0mgSodium: 647mgCarbohydrates: 18gFiber: 6gSugar: 6gProtein: 6g
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Hannah
Saturday 29th of September 2018
Roasted vegetables are always great but the Asian flavor took this side dish to the next level. I really enjoyed ‘Asian fusion’ and will be making this one again!
Tina
Tuesday 2nd of October 2018
I'm so glad you liked this Hannah. I think this was my first or second time eating parsnips. I didn't know I like them:)