Far less hands-on than frying, baked chips and other vegetables can provide nutritious, tasty side dishes. My current favorites are parsnips, moderately alkaline-forming, full of vitamins and even a hint of sweetness for those of us for whom sugar is out.
Preheat your oven to 425 degrees while slicing three medium parsnips into ¼-inch rounds. Into a large glass baking pan, put 2 tablespoons of sesame oil, 1 teaspoon cinnamon, and ½ teaspoon nutmeg. Dump in the sliced parsnips, mix thoroughly, and place in oven to bake for 30 minutes. Serve hot, with salad and a vegie burger. Serves 2-4 eaters.
Baking can, of course, be done with potatoes or carrots, although they’re more acidic than parsnips, turnips, or beets. With the latter two, I’d use turmeric or garam masala rather than cinnamon and nutmeg. Salt the latter to taste, of course.
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