Looking to add more vegetables into your meals? You’ll love this honey-roasted parsnips recipe. By dressing the parsnips with lots of beautiful spices and roasting them on high, you’ll create a rich, sweet flavor. The tzatziki brings a cooling, creamy lightness to the dish and the hazelnuts add a beautiful crunch and nuttiness. It’s a crowd pleaser that will change how you think about root vegetables. This recipe comes from our friend Eden Grinshpan and is adapted from her fantastic new cookbook Eating Out Loud.
Recipe and photo by Eden Grinshpan
- 6 medium parsnips or carrots, peeled and quartered lengthwise
- 3 Tbsp extra virgin olive oil
- 1½ Tbsp honey
- 1 tsp smoked paprika
- 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, paprika, 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.
- 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
- Recipes with a lot of herbs and spices can be confusing. If you want more guidance on spices, be sure to check out our guide to popular spices.
- This recipe is perfect for using up the soft and wilted parsnips, and carrots you might have rolling around your fridge’s crisper drawer.