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Honey-roasted parsnips with date and dill rice and tzatziki
Add some sweetness to an easy weeknight meal with these delicious honey-roasted parsnips served with a homemade tzatziki sauce and date and dill rice. These two dishes are great side dishes to add to any protein or main dish.
SERVES
4
Ingredients
Honey-Roasted Parsnips
- 6 medium parsnips or carrots, peeled ad quartered lengthwise
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons honey
- 1 teaspoon Aleppo pepper
- 1 1/2 teaspoon kosher salt
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon freshly ground black pepper
Date and Dill Rice
- 1 cup basmati rice
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 2 teaspoons kosher salt
- 1 1/2 cups chicken stock, vegetable stock, or water
- 1 1/4 cups chopped fresh dill
- 1/2 cup chopped Medjool dates
- 1 lemon, juiced
Tzatziki
- 1 cup whole-milk Greek yogurt
- 1/4 cup chopped fresh dill
- 1 tablespoon fresh lemon juice
- 1/2 garlic clove, minced
- 1/2 teaspoon kosher salt, plus more to taste
To Serve
- 6 Medjool dates, pitted and sliced
- 1/4 cup hazelnuts, toasted and roughly chopped
- Chopped fresh dill
- Flaky sea salt
- Extra-virgin olive oil
Directions
Make the Parsnips
- Preheat the oven to 450°F.
- In a large bowl, combine the parsnips, olive oil, honey, Aleppo pepper, kosher salt, coriander, turmeric, and black pepper. Toss thoroughly to coat.
- Spread the mixture on a baking sheet and roast until tender and golden, about 25 minutes.
Date and Dill Rice
- While the parsnips cook, make the rice. In a sieve, rinse the rice under cool running water until the water runs clear.
- In a medium pot, heat the olive oil and butter over medium heat. Add the onion and cook until translucent, about five minutes.
- Add the garlic ad salt and saute for one more minute. Stir in the rice and stock, increase the heat to medium-high, and bring to a boil.
- Reduce the heat to low, cover, and cook until all the water has evaporated for about 12 minutes.
Make the Tzatziki
- While rice cooks, make tzatziki. In a medium bowl, whisk together the yogurt, dill, lemon juice, garlic and kosher salt.
- Taste and adjust for seasoning.
To Serve
- Fluff rice with a fork, then fold in the dill, dates, and a squeeze of lemon juice. Serve hot.
- Evenly spread the tzatziki on a serving platter. Place the warm parsnips on top and garnish with the dates, hazelnuts, and a sprinkle of dill and sea salt.
Finish with a drizzle of extra-virgin olive oil. Enjoy!
