Brighten your Thanksgiving dinner table with these roasted root vegetables. They are as flavorful as they are colorful!

Thanksgiving food is delicious but it does tend to be various shades of brown (besides the cranberry sauce and green beans – or okra in this case). So I added some color with a spiral of colorful roasted root vegetables: beet, sweet potato, parsnip, and orange and purple carrot. It brightens things up, especially when it’s been raining here for over 24 hours.

I chose to share this recipe today because even though my Thanksgiving menu is not vegan, this side dish is which is perfect for celebrating World Vegan Day! It’s actually naturally vegan because it’s just veggies, oil, and herbs. But if you are looking for more vegan recipes, check out the list below this photo.

Happy World Vegan Day Day!

Thank you to Valentina from The Baking Fairy for hosting this one-day event!
Check out all the delicious recipes we made for the occasion:

Aloo Gobhi Masala (Indian Spiced Potatoes and Cauliflower) by Food Trails
Black Bean & Pineapple Tacos by Kate’s Recipe Box
Provençal Vegetable Tian by Culinary Adventures with Camilla
Roasted Brussels Sprouts, Apples and Onions by A Day In The Life On The Farm
Roasted Root Vegetables by The Spiffy Cookie
Vegan Eggnog by The Urben Life
Vegan Pineapple Tofu Fried Rice by The Baking Fairy

Three years ago: Sugar Cookie Pumpkin Pie Bars

Five years ago: Dark Chocolate Peanut Butter Banana Smoothie

Six years ago: Slow Cooker Tomato Basil Soup

Seven years ago: Pecan-Crusted Chicken with Roasted Broccoli

Eight years ago: Homemade Pumpkin Puree

ROASTED ROOT VEGETABLES

Serves 8

Ingredients:

2 small beets

2 large carrots (I used one orange one purple)

1 regular sweet potato

1 large parsnip

2 Tbsp olive oil

1 tablespoon fresh minced parsley divided, plus more for garnish

Salt and pepper, to taste

Directions:

1. Preheat oven to 350 F. Grease a 9-inch pie pan and set aside.
2. Wash root vegetables, dry, and peel (if desired). Using a mandoline, cut 1/8-inch thick slices.
3. Place in a large bowl with olive oil and 1-1/2 tablespoons parsley, toss to coat, and season with salt and pepper.
4. Layer vegetables in a spiral in prepared pie pan. Roast for 40-45 minutes, or until tender.
5. Sprinkle remaining parsley on top and serve.

Source: Adapted from Nosh and Nourish and Spoon Fork Bacon.

Herb roasted carrots bring out their sweetness while maintaining their status as a savory side dish. Then add parsnips for a peppery, nutty flavor.

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Whether you celebrate Easter, or this coming Sunday is just another day of the week, or you’re just here for the food, this roasted carrot and parsnips side dish is a must. Like any roasted vegetable recipe, it’s easy and tastes magnitudes better than boiling or steaming them.

It’s no wonder I hated vegetables as a child. Once I discovered you could roast them I suddenly started eating a whole lot more of them in early adulthood.

These herb roasted carrots and parsnips are coated in olive oil as per usual and then seasoned with rosemary, thyme, and of course salt and pepper. A little more thyme for garnish and lemon juice and it’s ready to compliment your main dish!

Fresh Spring Side Dishes

• Greek Spinach Salad from Palatable Pastime
• Lemon Poppyseed Scones from Art of Natural Living
• Shrimp and Asparagus Crepes from A Day in the Life on the Farm
• Strawberry Spinach Salad from That Recipe

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

HERB-ROASTED CARROTS & PARSNIPS

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Yield: 6 servings Prep Time: 5 Minutes Cooking Time: 35 MInutes 35 MInutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 lb. carrots, trimmed, peeled, and cut into 2-inch sticks
• 1 lb. parsnips, trimmed, peeled, and cut into 2-inch sticks
• 2 Tbsp olive oil
• 2 tsp fresh rosemary, finely chopped
• 1 tsp fresh thyme
• 1 tsp salt
• 1 tsp pepper
• 2 tsp lemon juice, optional

Directions

1. Preheat oven to 450 degrees F.
2. Spread the carrots on a foil-lined baking sheet/ Drizzle with olive oil, sprinkle with thyme, rosemary, salt, pepper, and toss to evenly coat. Arrange in a single layer and bake for about 30-35 minutes, stirring halfway through, or until edges are golden and fork-tender.
3. Sprinkle with any extra rosemary or thyme, lemon juice (if using), and serve immediately.

Source: Adapted from Averie Cooks.

This post and recipe was created for #EasterSweetsWeek. I was sent samples by some of the sponsor companies but as always opinions are 100% mine.

Love carrot cake? Meet it’s slightly more sophisticated and just as easy to make cousin, parsnip-ginger cake with a browned butter cream cheese frosting. Or rather cupcakes.

It’s day 3 of #EasterSweetsWeek and my second recipe! When it comes to Easter desserts, carrot cake is the first thing that pops into my head. But after discovering a restaurant in town called Little Eater I was turned on to parsnip cake, or rather cupcakes, and I knew since that fateful day of my first bite that I would be making them for Easter. And yes it’s been months so I’ve been waiting awhile for this!

This recipe is based off my my favorite carrot cake recipe and the actual recipe that Cara Mangini, owner and founder of Little Eater, shares in her cookbook titled The Vegetable Butcher – a name she acquired while working at Eataly. The biggest difference from my original recipe is obviously the use of parsnips but also the addition of lots of ginger, both fresh and ground. Another is that the parsnips are cooked a little bit prior to adding to the cupcake batter to soften them.

Since you’ll already be grating your fresh ginger with a Microplane zester, you could also go the extra mile and grind up your own fresh, dried cinnamon, nutmeg, etc, but I did not this time around. But could you imagine how much more fragrant all the spices would be? Add these cupcakes to the list of scents I want in candle form asap.

Another slight difference is browning the butter prior to making the cream cheese frosting and hence giving rise to this lengthy recipe title. But doesn’t it sound better knowing there’s a browned butter cream cheese frosting than just leaving it at “Parsnip-Ginger Cupcakes”? I couldn’t keep that secret from you.

Surprisingly, despite all those flavor components going on the end result is subtler than expected. So if you are a carrot cake purist and are feeling hesitant about trying this “weird” version, don’t be. You may surprise yourself by how much you enjoy them. Bob was skeptical but he was sold after one bite.

If you think this recipe sounds good, you have to check out everyone else’s recipes for today which are listed at the end of this post along with all the giveaway information that you definitely should enter as well! I wish I could win it so the nest best thing would be if one of my followers did!

Two years ago: Pineapple Meringue Pie

Three years ago: Blood Orange Curd

Four years ago: Pig Cupcakes

Five years ago: Dark Chocolate Peanut Butter Half & Half Cookies

PARSNIP-GINGER CUPCAKES WITH BROWNED BUTTER CREAM CHEESE FROSTING

Makes 1 dozen

Ingredients:

CUPCAKES

1 cup all-purpose flour

1 tsp baking soda

1 tsp baking powder

1 tsp ground ginger

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp allspice

1/4 tsp salt

1/2 cup vegetable oil, divided

1-1/2 cups grated parsnips (about 8 oz.)

1/2-inch knob fresh ginger (0.5 oz.) peeled and grated

2 eggs, room temperature

1/2 cup Dixie Crystals pure cane sugar

1/2 cup packed brown sugar

1 tsp Adams Extract vanilla extract

1/2 cup chopped pecans or walnuts, optional (or raisins)

FROSTING

1/4 cup (1/2 stick) unsalted butter, room temperature

4 oz. cream cheese, room temperature

1/2 tsp Adams Extract vanilla extract

2 cups Dixie Crystals confectioners powdered sugar

1/2 cup chopped walnuts or pecans, optional

Directions:

1. Preheat oven to 350 degrees. Line cupcake pans with liners and set aside.
2. Heat 2 tablespoons oil in a medium skillet over medium heat. Add parsnips and fresh ginger, stirring to coat. Cook, stirring occasionally, until fragrant and tender, about 5 minutes. Remove from heat and allow to cool.
3. In a medium bowl, whisk together the flour, baking soda, baking powder, spices, and salt.
4. In a large bowl, beat together eggs, remaining oil, sugars and vanilla. Add flour mixture and stir until incorporated. Fold in parsnips and nuts, if using. Pour into prepared cupcake pans.
5. Bake for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
6. While the cake cools, make the frosting. In a small skillet over medium-low heat, melt the butter and simmer until it turns brown and nutty. Remove pan from the heat and pour the butter into a large heatproof bowl to stop the cooking. Set aside to cool.
7. Once cooled, add cream cheese and vanilla extract and beat until fluffy. Slowly add the confectioners’ sugar 1/2 cup at a time until it reaches desired consistency. Beat until the mixture is smooth and creamy. Frost cupcakes and top with chopped nuts, if desired.

Source: Adapted from my Carrot Cake with Cream Cheese Frosting and The Vegetable Butcher by Cara Mangini.

Check out the amazing #EasterSweetsWeek recipes from our bloggers today!

Cakes & Cupcakes:

• Parsnip Cupcakes from The Spiffy Cookie
• Almond Peach Cake from The Food Hunter’s Guide to Cuisine
• Pastel Zebra Layer Cake from Nik Snacks
• Coconut Cream Cake from Miss in the Kitchen

Cookies:

• Robin Egg Macarons from Big Bears Wife
• Piña Colada Biscotti from My Sweet Zepol

Baked Desserts:

• Cadbury Caramel Cream Egg Creme Bruelee from Sweet ReciPEAs
• The Best Egg Custard Tarts from Comfortably Domestic
• Creamy Blueberry Pie from Delightful E Made
• Strawberry Donuts from A Blender Mom
• Carrot Cake Donuts from Eat Move Make

No Baked Desserts:

• Peanut Butter Pinwheels from The Domestic Kitchen
• Malted Robins Egg Cheesecake Dip from Life’s Ambrosia

Welcome to this year’s #EasterSweetWeek event hosted by Angie from Big Bear’s Wife. We’re so glad that you’ve joined us for this week long event of Springtime and Easter dessert recipes! We’re sharing tons of treats this week plus a few fantastic giveaways! You’re going to love what we have in store for you.

This year we have are 28 fantastic bloggers participating in this year’s Easter dessert event! Throughout the week we’ll be share tons of great Springtime and Easter themed dessert recipes with you. With over 75 sweet dessert recipes being shared this week we just know that you’re going to want to save some of these recipes to make again and again! We even hope that some of these recipes end up in your Easter recipe keepsake collection! Plus, don’t forget that we have 5 (five) great giveaways for you this week thanks to our amazing sponsors!

Scroll down to take a look!

PRIZE #1

Prize #1 — Dixie Crystals is giving away one (1) Instant Pot (8 Qt) to one lucky winner!

PRIZE #2

Prize #2 — Adam’s Extract is giving one (1) winner 5 different extracts including a bottle of Pure vanilla and a color pack.

PRIZE #3

Prize #3 — Rainier Fruit is giving one (1) winner a box of Apples and some wonderful Apple themed goodies from Sur La Table

PRIZE #4

Prize #4 — Anolon is giving one (1) winner a Anolon® Vesta 9-Inch Square Baker in Cobalt Blue

PRIZE #5

Prize #5 — Microplane is giving one (1) winner a Twist & Zest, grip & strip and a classic zester/grater

a Rafflecopter giveaway

Giveaway open to US Residents 18 years or older.. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from Marh 26th – April 1st at 12AMEST. Winners will be selected soon afterwards and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners. No purchase necessary. Void where prohibited by law.

Disclaimer: These posts and recipes are part of the week long event, #EasterSweetsWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Rainier Fruit, Anolon and Microplane! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #EasterSweetsWeek bloggers to use in their recipes.

Making your own homemade chips out of your favorite root vegetables couldn’t be easier. What variety will you make?

This week has been an utter whirlwind. Not only am I crazy busy at work but I’ve been packing my social calendar a bit too tight lately as well. More than usual I should say as I tend to juggle more than the average person normally. Last night a friend told me that I travel more than anyone she knows after finding out that I am yet again going out of town this weekend. Which means I did my usual stay up crazy late and then wake up crazy early, resulting in too little sleep, in order to get everything done on my to-do list before heading out after work today. If I start noticing more gray hairs taking up residence I will definitely know why – and then I will just dye them purple :-P.

One of the things on my to-do list was preparing snacks for lab meeting today. Each lab member takes turns bringing in snacks and while a sane person would just go to the store and be done with it, I always go overboard and create a bunch of things from scratch. Which always turns me into a ball of stress as I realize I yet again planned too much to do the night before heading out of town. Why do I do this to myself?! Heck two of the last times I was in charge of snacks I made homemade bagels. I must enjoy the challenge on some level because this time I thought it was a great idea to make my own veggie chips with my new OXO Chef’s Mandoline.

Matzo ball soup is like chicken noodle but better. This version is made with celery, carrots, parsnips, and chicken for a hearty meal to compliment the fluffy matzo balls.

Jump to recipe

While mentally preparing dinner tonight I decided upon this soup, partly in honor of the holiday of Hanukkah. Although I am not Jewish, I can still enjoy the food, right?!

Unfortunately I misplaced my copy of the recipe and had to ask Kate for a refresher. She responded with, “I was JUST thinking about those recipes today!”. She did warn me that, like her veggie lasagna, this recipe is an original concoction without a solid recipe.

That being said, alternative vegetables and seasoning are at your mercy. With Kate’s guidance and a few suggestions from Smitten Kitchen’s recipe, the end result turned out pretty darn tasty!

This recipe makes fluffy matzo balls. I know some people prefer dense matzo balls so if you fall into that category, when shaping the dough balls go ahead and squeeze while rolling and shaping until they feel firmer.

If you would like to make this vegetarian friendly use vegetable broth and omit the chicken.

MATZO BALL SOUP

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Yield: 8 servings Prep Time: 20 Minutes Cooking Time: 35 MInutes 35 MInutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

MATZO BALLS

• 1 bag matzo ball mix
• 2 eggs
• 1/4 cup vegetable oil

SOUP

• 2 quarts reduced sodium chicken broth or vegetable broth + 1 quart water
• 3 stalks celery, cut into chunks
• 3 carrots, peeled and thickly sliced
• 2 parsnips, peeled and thickly sliced
• 2 garlic cloves, cut horizontally in half
• 1 bay leaf
• 1 Tbsp fresh parsley
• 1 tsp Kosher salt
• 1/2 tsp black pepper
• 1 cup shredded cooked chicken (optional)

Directions

1. In a medium bowl mix the eggs and oil. Add the matzo ball mix and stir together until uniform. Cover and let sit for 15 minutes.
2. Bring 2.5 quarts of lightly salted water to a boil.
3. Using wet hands gently form matzo balls into the size of walnuts*. Carefully drop into the boiling water, cover, reduce heat to a simmer and cook for 30 minutes.
4. While the matzo balls cook, in a separate pot bring broth to a simmer.
5. Add the veggies, garlic, bay leaf, parsley, salt, and pepper. Cook for at least 30 minutes. Add chicken and cook another 5 minutes.
6. Remove the bay leaf and garlic clove halves (or keep if desired) and remove from heat.
7. To serve, add finished matzo balls to individual bowls and ladle the soup over.

Notes

*If you prefer denser matzo balls, squeeze while rolling and shaping until they feel firmer.

Source: Smitten Kitchen, with adjustments according to Kate and myself.

Post updated 12/5/21, photo above is the original.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE