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
- 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.