Roasted Parsnips w/ Dates & Hazelnuts


Dear Parsnips. 
I am sorry I always seem to forget about you.
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

Stephanie said…
You are hilarious. I love parsnips as well and being from a place where we have to rely on root vegetables in the winter, I love having parsnips as a different option from beets, carrots, and turnips.

I think they are best roasted but I also use them in stews and soups.

Thanks for this recipe.
Carolann said…
I, too, love parsnips and have braised them with potatoes and carrots to serve with meats. Just interested but where do you live that you don't have access to fresh green vegetables in the winter?