Spicy Roasted Parsnips 

 

So easy to make. Starchy vegetables like Parsnips are really filling so you won't need potatoes! 

In a hot oven heat 1-2 tablespoons coconut oil. 
Quarter the Parsnips lengthways and coat in 1/2 each of teaspoon madras curry powder, ground cumin and ground turmeric and a little black pepper (studies have shown that by adding pepper and oil to Turmeric increases its anti inflammatory properties).
Roast the coated Parsnips in the hot oil for 35-45 minutes.