recipes

Honey Roasted Parsnips with Dates and Tzatziki

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.

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

Serves 4

4 Servings

Ingredients

Parsnips

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

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

Serving

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

Instructions

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.