Making Thyme for Health · by Sarah Rotavera
Honey Roasted Parsnips with Dates and Hazelnuts
NUTRITION · PER SERVING45M COOK
CAL 15%·PRO 6%
CARBS 47G65% OF CAL
9G FIBER4G ADDED22G INTRINSIC12G OTHER26G TOTAL SUGAR
FAT 12G36% OF CAL
1G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Parsnips roasted in honey and orange glaze, topped with dates and hazelnuts. Sweet, nutty, and slightly caramelized. An elegant side dish that becomes the star of the plate.
sideamerican🍪 sheet pan🔥 ovendairy freegluten freevegetarian
View the full recipe on Making Thyme for Health →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 pounds parsnips (peeled and sliced into matchsticks)
- 4 tablespoons extra virgin olive oil
- 2 tablespoons honey
- 8 Medjool Dates (pitted and chopped)
- ½ cup hazelnuts (chopped)
- 2 tablespoons orange juice
- 1 tablespoon orange zest
- ½ teaspoon fine sea salt & ground black pepper
- fresh thyme for serving
At a glance
PER SERVING · TIME 45M
CAL 15%·PRO 6%
CARBS 47G65% OF CAL
9G FIBER4G ADDED22G INTRINSIC12G OTHER26G TOTAL SUGAR
FAT 12G36% OF CAL
1G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 149mg
- Total sugar
- 26g
- Added sugar
- 4g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 794mg
- Calcium
- 80mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 149MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.