appetizers / sides

Honey Roasted Parsnips with Dates and Tzatziki

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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.

Recipe and photo by Eden Grinshpan

Serves 4


  • 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

For Serving

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


Make the Parsnips:

  1. Preheat the oven to 450°F.
  2. 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:

  1. In a medium bowl, whisk together the yogurt, dill, lemon juice, garlic, and kosher salt. Taste and adjust for seasoning.

To Serve:

  1. 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.

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