Photo by Cynthia McConnell
Ingredients
SERVINGS: 4 Serving(s)
- 1 teaspoon Aleppo pepper
- 2 teaspoons coarse salt
- ¼ cup olive oil
- 2 pounds parsnips
- 1 tablespoon honey
- 2 teaspoons za'atar
Preparation
Prep Time: 10 minutes
Cook Time: 35 minutes
- Preheat oven to 425°F.
- Whisk Aleppo pepper, salt and olive oil together in a small bowl; set aside.
- Peel parsnips; cut them in half lengthwise (if they're really thick, cut them into quarters).
- Arrange parsnips in a single layer on a rimmed baking sheet. Pour reserved oil on top and toss to coat well.
- Place on middle oven rack and roast for 20 minutes, flip over and continue roasting until golden brown and tender, about 10 to 15 minutes longer.
- Remove from oven. Toss with honey and za’atar before serving.
