Honey Roasted Parsnips with Dates and Tzatziki

Ingredients

• 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

Tzatziki:

• 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

Instructions

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:

3. 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.