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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. 



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


  • 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


Make the Parsnips

  1. Preheat the oven to 450°F. 
  2. In a large bowl, combine the parsnips, olive oil, honey, Aleppo pepper, kosher salt, coriander, turmeric, and black pepper. Toss thoroughly to coat. 
  3. Spread the mixture on a baking sheet and roast until tender and golden, about 25 minutes. 

Date and Dill Rice

  1. While the parsnips cook, make the rice. In a sieve, rinse the rice under cool running water until the water runs clear.
  2. In a medium pot, heat the olive oil and butter over medium heat. Add the onion and cook until translucent, about five minutes.
  3. 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.
  4. Reduce the heat to low, cover, and cook until all the water has evaporated for about 12 minutes.

Make the Tzatziki 

  1. While rice cooks, make tzatziki. In a medium bowl, whisk together the yogurt, dill, lemon juice, garlic and kosher salt. 
  2. Taste and adjust for seasoning.

To Serve

  1. Fluff rice with a fork, then fold in the dill, dates, and a squeeze of lemon juice. Serve hot. 
  2. 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!

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