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!

Prep Time15

Cook Time30

Total Time45

Course: Side Dish

Cuisine: American

Servings: people

Calories: 268kcal

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

US Customary - Metric

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