I feel like parsnips don’t get enough love. They’re always taking a backseat to carrots, and I think it’s time for that to change. Parsnips have the most incredible flavor that’s just the right mix of earthy and sweet, and when you roast them with a little bit of honey at a high heat, you get a beautiful char that perfectly blends the two. (And yes, you can substitute carrots if you don’t have parsnips on hand.) I serve them with sticky sweet dates on top of a pool of garlicky, tangy tzatziki to keep the dish light and playful.
Makes 4 servings
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