Roasted Parsnips w/ Dates & Hazelnuts
I am sorry I always seem to forget about you.
I need to get out more.
You are sweet & spicy and I love you.
I will try and remember to buy you whenever I see you.
xo
I must be losing it, writing to a parsnip.....but it's true.
Why do I never remember to make this vegetable?
Parsnips are kind of ugly, these big beige clumpy looking carrots....but when I peel them, that spicy delicious aroma hits me and ahhh! I remember why these are my favorite!!! I love them!
I need to get out more.
This is a winter dish, and winter it is. So let's make this delicious vegetable side, or served with some quinoa or forbidden rice, a main dish.
Roasted Parsnips with Dates & Hazelnuts: (loosely adapted from Eating Out Loud)
5 parsnips, peeled with a vegetable peeler and cut into quarters
5 carrots, peeled and cut the same size as the parsnips.
1 tsp aleppo pepper (chili pepper works too)
kosher salt & pepper
3 tbsp olive oil
2 tbsp honey
handful of chopped dates
handful of chopped hazelnuts
cooked quinoa or forbidden black rice for serving
In a large bowl, toss the carrots and parsnips with the honey, kosher salt, spices and oil.
Lay out on a parchment lined baking sheet.
Roast in a 425F preheated oven for 25 minutes, turning over after 15 minutes.
During the last 5 minutes of roasting, place the dates and nuts on the same pan with the vegetables.
Transfer the vegetables to a platter and serve over cooked rice or quinoa. I added sauteed spinach to the dish for hearty vegetarian meal. A sprinkle of lemon juice or lemon zest for some brightness.
Parsnips are delicious, and should not be forgotten.
;).
Comments
I think they are best roasted but I also use them in stews and soups.
Thanks for this recipe.