Honey Roasted Parsnips with Dates and Hazelnuts
Honey Roasted Parsnips with Dates and Hazelnuts- Crisp parsnips baked in a simple glaze of olive oil, honey and orange zest. The addition of warm dates and buttery roasted hazelnuts makes for combination that will make this side dish the star of the show. (gluten-free)
Parsnips are often the forgotten vegetable on the holiday table. However, when they’re combined with a honey orange glaze and served with warm dates and toasted hazelnuts, they make for an impressive side dish that is sure to be remembered.
Why You’ll Love This Recipe
- Features unique flavors that are a fun way to mix things up.
- Easy to prepare with minimal clean up.
- Less than 10 ingredients.
- Stores well as leftovers.
Honey Roasted Parsnip Ingredients
- Parsnips– If you’ve never tried parsnips before, I would describe them as a cross between a carrot and a sweet potato. The texture is slightly firmer and more like a root vegetable when compared to a carrot, and the flavor is a bit earthier and mildly sweet. To prepare them, you cut the tops of and peel the skin just as you would carrots.
- Honey- Be sure to use a plain honey here as any flavors in flavored honey may alter the end result of the recipe.
- Extra Virgin Olive Oil- Olive oil assures that our ingredients do not burn as they are roasted in the oven. I don’t recommend substituting it but you can use a neutral flavored oil in its place *if you absolutely have to*.
- Dates- Medjool dates are best for this recipe as their soft texture and sweet flavor pairs perfectly with the other ingredients. Make sure they are pitted before you chop them!
- Hazelnuts- Roasted hazelnuts elevate this dish and make it feel like it deserves a spot on your fall or winter holiday table. While technically you could substitute a different nut, hazelnuts are a must in my opinion.
- Orange Juice + Zest- Using just a bit of orange juice and fresh zest shines with the honey and brightens the overall flavor of the recipe. Lemon may be an option for a substitute but it will be much stronger than orange.
- Fresh Thyme- Fresh thyme is preferred over dried since we’re using it as a garnish. If you can’t get your hands on any fresh thyme, feel free to leave it out.
- Salt & Pepper- Salt helps balance out the sweet and black pepper adds a small hint of spice.
How to Make Honey Roasted Parsnips with Dates and Hazelnuts
- Whisk together honey, olive oil, salt & pepper.
- Coat parsnips with a few tablespoons and roast for 20 minutes.
- Coat dates and hazelnuts with one tablespoon and add to oven with parsnips for 10 minutes more.
- Add orange juice and zest to remaining honey olive oil mixture.
- Remove parsnips, dates and hazelnuts from oven and transfer to serving dish.
- Drizzle honey orange mixture over top. Garnish with fresh thyme and serve!
Looking for more holiday recipes? Check these out:
- Vegan Thanksgiving ‘Meatballs’
- Mushroom Lentil Loaf
- Simple Green Beans with Olive Oil and Shallots
- Shredded Brussels Sprout and Kale Salad with Pecan Parmesan
- Slow Cooker (Or Stovetop) Cranberry Sauce
- Best Vegan Green Bean Casserole
- Easy Vegan Scalloped Potatoes
- Easy Vegan Mashed Potatoes
- Vegan Porcini Mushroom Gravy
- Vegan Silk Chocolate Pie
- The Best Vegan Pecan Pie
- Sweet Potato Pecan Pie
- Pumpkin Gingerbread Pie
Honey Roasted Parsnips with Dates and Hazelnuts
Crisp parsnips baked in a simple glaze of olive oil, honey and orange zest. The addition of warm dates and buttery roasted hazelnuts makes for combination that will make this side dish the star of the show!
Servings: 8 people
Ingredients
- 2 pounds parsnips, peeled and sliced into matchsticks
- 4 tablespoons extra virgin olive oil
- 2 tablespoons honey
- 8 Medjool Dates, pitted and chopped
- ½ cup hazelnuts, chopped
- 2 tablespoons orange juice
- 1 tablespoon orange zest
- ½ teaspoon fine sea salt & ground black pepper
- fresh thyme for serving
Instructions
- Preheat oven to 400°F. Line two baking sheets with parchment paper or a silicone mat.
- In a liquid measuring cup or small bowl, whisk together olive oil, honey, salt & pepper.
- Arrange the parsnips on one baking sheet and toss with 2 tablespoons of olive oil and honey mixture. Toss until evenly coated. Bake in oven for 20 minutes, until just tender but still crisp.
- On a separate baking sheet, add chopped dates and hazelnuts. Toss with 1 tablespoon of olive oil and honey mixture until evenly coated. Add to oven with parsnips and cook everything for 10 minutes more.
- While everything is cooking, add orange juice and zest to remaining honey and olive oil mixture.
- Remove parsnips, dates and hazelnuts from oven. Transfer to serving dish and top with remaining honey orange mixture. Sprinkle with fresh thyme, serve and enjoy!
Notes
Nutrition Facts are an estimate and will vary depending on specific ingredients and amounts used.
Nutrition
Serving: 142g, Calories: 268kcal, Carbohydrates: 45g, Protein: 3g, Fat: 12g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 9g, Sodium: 12mg, Potassium: 656mg, Fiber: 8g, Sugar: 26g, Vitamin A: 49IU, Vitamin C: 23mg, Calcium: 67mg, Iron: 1mg
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
Would dried cranberries work in place of dates? Thanks!!
Yes! I think that would be a delicious substitute. I would just use dried cranberries as fresh would likely be too tart on their own.
Hello!
I haven’t tried any of your recipes yet but if ant recipe has honey it isn’t vegan
Hi! Yes I’m aware of that. My recipes are plant-based meaning most of them are vegan but some do include honey and eggs. If I label a recipe vegan that means it is able to be modified to be vegan. In this case you could use maple syrup or agave in place of the honey to make it vegan. I hope that clarifies things for you!