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
- 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
- Make the parsnips: Preheat the oven to 450°F.
- 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.
- Make the tzatziki: In a medium bowl, whisk together the yogurt, dill, lemon juice, garlic, and kosher salt. Taste and adjust for seasoning.
- 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.