The simple mix of sweet and savory combines to make these spiced roasted parsnips and carrots your new favorite side dish! Easy enough for weeknight meals and fancy enough for holiday parties!
Did you do the cooking, the baking, the hosting? Or are you more of a ‘I’ll bring the best pumpkin pie you’ve ever had’ kind of person? Usually I am in camp #2, but this year Pat and I hosted his family for the big meal.
Leading up to the day, I was pretty intimidated and a little overwhelmed, even though there were only seven of us. I’ve hosted dinner parties larger than seven before but … but THIS WAS THANKSGIVING! It’s just different. You get it.
Sadly for my guests, these roasted parsnips and carrots did not make the menu… but lucky for me because I ate them all myself instead. 😉
Parsnips are a vegetable that I never had growing up – in fact, I think I had them for the first time 2 years ago. But ever since that day, I’ve been hooked.
Date syrup is literally what it sounds like – a sweet syrup… like honey or maple syrup or molasses but made entirely of dates. And the dates make the syrup lower in sugar than the more traditional options.
Oh and I should also mention, it tastes wonderful as a sweetener in your morning coffee, drizzled on top of ice cream, and pretty much any thing you can think of!
I know you are going to loooove these spiced roasted parsnips and carrots!! Make them for your fam this weekend and post a picture on social media – use the hashtag #imhungrybynature so that I can see!Print
- 1 pound carrots, peeled
- 1 pound parsnips, peeled
- 2 Tablespoons date syrup*
- 2 Tablespoons olive oil
- 2 Tablespoons fresh rosemary, chopped
- Salt and pepper
- 1 ounces goat cheese, crumbled
- 2 Tablespoons pistachios or pepitas
- Preheat oven to 375 degrees F.
- Slice carrots and parsnip so they are roughly the same size and place on a baking sheet.
- Drizzle with date syrup, olive oil, rosemary, salt and pepper. Toss to combine.
- Roast for 40 minutes, flipping halfway through.
- Top with goat cheese and pistachios.
*Can sub maple syrup, honey, or a sweetener of your choice for date syrup!
Make sure to pin this recipe for later!
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