Roasted Parsnips and Turnips

Makes 4 servings

This comforting side is inexpensive and a great way to use up those seasonal root vegetables. As we approach Spring, these vegetables are still at the very end of their peak freshness. Roasting at a high temperature gives them a crispy outer layer and a creamy inside! The nutmeg and cheddar give it that comforting home-cooked feel!

½ pound parsnips, peeled and quartered

2 large turnips, peeled, and cut into 1/8ths

½ teaspoon sea salt

¼ teaspoon ground nutmeg

¼ teaspoon ground black pepper

1/4 cup shredded white cheddar cheese

2 tablespoons toasted sliced almonds

1 tablespoon chopped fresh parsley

Preheat oven to 425°. Line a rimmed baking sheet with parchment paper. Spread turnips and parsnips evenly on the prepared pan. Spray with avocado oil spray and sprinkle evenly with salt, nutmeg, and pepper.  Roast for about 25 minutes or until golden brown and tender. Sprinkle with white cheddar and roast 3-5 minutes more or until melted. Remove from oven. Sprinkle evenly with sliced almonds and chopped fresh parsley. Serve immediately.