Bring a large pot of water to a boil.
In the meantime, peel the parsnips and carrots. Trim the root and leaf ends, and cut them into quarters lengthwise.
Add parsnips and carrots to the boiling water and cook for 6-8 minutes, or until fork-tender but not mushy. Drain and arrange them in a 9x13 inch baking dish. Keep 5-6 quarters for topping later. Top with the cooked chestnuts, I like to slightly crumble them but you can keep them whole if you prefer.
Preheat oven to 350°F. Prepare the sauce: In a medium-size saucepan, combine the coconut milk, almond milk, lemon juice, nutritional yeast, cornstarch, cumin, garlic powder, salt, thyme, and turmeric. Whisk until combined.
Heat the sauce over medium heat, whisking constantly until it thickens. Pour immediately over the vegetables. Top with the remaining carrot and parsnip quarters (this is just for decoration).
Bake in the oven for about 20 minutes, then put the grill mode on and bake for another 3-5 minutes, or until the top is golden brown.
Top with fresh parsley and serve with a salad, or as a side-dish for a holiday dinner!
Serving: 1 serving | Calories: 308 kcal | Carbohydrates: 62 g | Protein: 6.2 g | Fat: 5.4 g | Fiber: 13.3 g | Sugar: 13.1 g