Add a touch of spice to your holiday spread with this colorful medley of roasted root vegetables drizzled in homemade salsa macha. Rich and sweet with just the right amount of heat, it's a dish that's as vibrant as it is elegant.

How to Pick Parsnips

Choose parsnips that are stiff and aren’t dried out. Pliable parsnips will not yield the best texture or flavor.

Ingredient Swaps

You can swap any roasted root vegetables like beets or even potatoes for this dish. Swap the Greek yogurt with your favorite non-dairy yogurt and omit the queso fresco to keep this dish dairy-free and vegan.

Nutritional information

The information contained in this recipe is intended for informational purposes only and does not constitute medical or dietary advice. The authors and publishers of this recipe are not responsible for any adverse reactions, health problems, or other consequences that may arise from the use of the recipe or ingredients contained herein. Readers are advised to use their own judgment and knowledge when preparing recipes, including considering any food allergies, dietary restrictions, or other health concerns they or those they are cooking for may have.  

Nutritional information, where provided, is offered as a courtesy and is not guaranteed to be accurate. Readers should independently verify nutritional information if accuracy is critical.  

This recipe is not intended to replace professional advice from a physician, registered dietitian, or other qualified healthcare professional. If you have any health concerns or questions about your diet, please consult with a qualified professional. The authors and publishers disclaim any liability for any adverse effects resulting from the use of the information provided in this recipe.