Honey Roasted Parsnips with Dates and Tzatziki

Ingredients:

• 6 medium parsnips peeled and quartered (Garen’s Greens) 
• 3 Tbsp olive oil (Pure Goodness Olive Oils) 
• 1½ Tbsp honey  (All in Thyme Farm) 
• 1½ c (or more) tzatziki (Abraham’s Creamery)
• 1 tsp smoked paprika
• 1½ tsp kosher salt
• ½ tsp ground coriander
• ¼ tsp ground turmeric
• ¼ tsp freshly ground black pepper

For Serving

• 6 Medjool dates, pitted and sliced
• ¼ c hazelnuts, toasted and roughly chopped
• Chopped fresh dill
• Flaky sea salt

Instructions:

1. Preheat the oven to 450°F.
2. In a large bowl, combine the parsnips, olive oil, honey, paprika, salt, coriander, turmeric, and black pepper. Toss thoroughly to coat. Spread the mixture over a baking sheet and roast until tender and golden, about 25 minutes. Set aside.
3. Spread the tzatziki over a serving platter. Place the warm parsnips on top and garnish with the dates, hazelnuts, and a sprinkle of dill and sea salt.