Name: Roasted Parsnips with Za'atar & Aleppo Pepper
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 teaspoon Aleppo pepper; 2 teaspoons coarse salt; ¼ cup olive oil; 2 pounds parsnips; 1 tablespoon honey; 2 teaspoons za'atar

Roasted Parsnips with Za’atar & Aleppo Pepper

By Selena Darrow
| April 1, 2025

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Selena Darrow

Roasted Parsnips with Za’atar & Aleppo Pepper

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Prep Time 10

Cook Time 25

Total Time 35

Course: Side Dish

Ingredients Directions Notes

Ingredients

1 teaspoon Aleppo pepper
2 teaspoons coarse salt
¼ cup olive oil
2 pounds parsnips
1 tablespoon honey
2 teaspoons za’atar

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Directions

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.

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Selena Darrow

Chef Selena Darrow owns a culinary consulting business—Culinary Innovations—and is founder and executive director of Greater Green Bay non-profit, Rooted In Inc. She embodies food equality and accessibility, sharing her seed-to-table expertise with businesses and the community! Her culinary community events include Chef’s Table at the Market in Green Bay, and she actively consults and contributes to edibleNEW as Culinary Advisor.

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Serving Northeast Wisconsin

Roasted Parsnips with Za’atar & Aleppo Pepper