Honey Roasted Parsnips with Dates and Tzatziki

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These honey-roasted parsnips are a great way to incorporate veg-forward dishes and flavors in your dinner. By dressing the parsnips with lots of beautiful spices and roasting them on high, you create a hearty, roasted, sweet flavor. The tzaziki brings a cooling, creamy lightness to the dish, and the hazelnuts bring a beautiful crunch and nuttiness. It’s a crowd pleaser. 

Recipe and photos by Eden Grinshpan of Eden Eats

Serves 4



  • 6 medium parsnips or carrots, peeled and quartered lengthwise
  • 3 Tbsp extra virgin olive oil
  • 1½ Tbsp honey
  • 1 tsp Aleppo pepper
  • 1½ tsp kosher salt
  • ½ tsp ground coriander
  • ¼ tsp ground turmeric
  • ¼ tsp freshly ground black pepper


  • 1 c whole milk Greek  yogurt
  • ¼ c chopped fresh dill
  • 1 Tbsp fresh lemon juice
  • ½ garlic clove, minced
  • ½ tsp kosher salt, plus more to taste


  • 6 Medjool dates, pitted and sliced
  • ¼ c hazelnuts, toasted and roughly chopped
  • Chopped fresh dill
  • Flaky sea salt


  1. Make the parsnips: Preheat the oven to 450°F.
  2. In a large bowl, combine the parsnips, olive oil, honey, Aleppo pepper, salt, coriander, turmeric, and black pepper. Toss thoroughly to coat. Spread the mixture over a baking sheet and roast until tender and golden, about  25 minutes. Set aside.
  3. Make the tzatziki: In a medium bowl, whisk together the yogurt, dill, lemon juice, garlic, and kosher salt. Taste and adjust for seasoning.
  4. To serve: Spread the tzatziki over a serving platter. Place the warm parsnips on top and garnish with the dates, hazelnuts, and a sprinkle of dill and sea salt.

Recipe Notes and Variations

  • Slicing parsnips lengthwise will provide a nice-looking presentation, and as they roast, the thicker middle will turn tender, while the pointed ends become deliciously caramelized.

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