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.

;).