Honey Roasted Rainbow Carrots and parsnips with Medjool dates and toasted hazelnuts
Recipe, Styling and iPhoto Mari Loewen.
This special vegetable dish could take centre stage, inspired by my love of Top Chef Canada Eden Grinshpan’s Recipe the combination of slightly charred vegetables (created by roasting directly on a baking dish), toasted nuts, honey and dates is incredible. And Aleppo pepper—my new favourite I want to sprinkle on everything—is mildly spicy and playfully sweet, the heat comes in slowly and then dissipates, leaving behind the tart citric top notes. It’s wonderful!
Ingredients
1 pound rainbow carrots, cut in half lengthwise, then in half across
1 pound parsnips, whole, cut in half lengthwise, then in half across
3 tablespoons extra-virgin olive oil
1½ tablespoons honey
1 teaspoon Aleppo pepper
1½ teaspoons kosher salt
½ teaspoon ground coriander
¼ teaspoon ground turmeric
¼ teaspoon freshly ground black pepper
Pinch fine sea salt
To Serve
1 cup good quality Greek yogurt
4 Medjool dates, pitted and finely chopped
¼ cup hazelnuts, well-toasted and roughly chopped
2 tablespoons chopped fresh dill
Sprinkle flaky sea salt
Drizzle extra-virgin olive oil
Drizzle with more honey to serve
Preheat the oven to 450°F. Roast hazelnuts directly on baking sheet for 10 to 15 minutes or until well browned and roasted, but watch not to burn. As soon as you see them brown remove from oven and immediately remove from hot baking sheet. Set aside to cool.
In large bowl, whisk olive oil, honey, Aleppo pepper, kosher salt, coriander, turmeric, and black pepper. Toss with carrots and parsnips to thoroughly coat. Spread directly on a baking sheet (no parchment) and roast until tender and golden, about 15 minutes. Set aside to chill.
To serve: Evenly spread the yogurt on a serving platter. Place the carrots and parsnips on top and garnish with the dates, toasted hazelnuts, sprinkle with dill and sea salt. Finish with a drizzle of extra-virgin olive oil, and drizzle of honey.
