Oven-Roasted Parsnips with Honey (Print Version)

# Ingredients:

→ Main ingredients

01 - 1.2kg parsnips (about 2.6 lbs)

02 - 1 large organic lemon

→ For the marinade

03 - 2 tablespoons extra virgin olive oil

04 - 1 teaspoon liquid honey (or substitute agave nectar/maple syrup for vegan option)

05 - 1 teaspoon fresh or dried thyme leaves

06 - 1/2 teaspoon sea salt

07 - 1/2 teaspoon freshly ground black pepper

→ For the creamy dip

08 - 250g quark or low-fat cottage cheese

09 - 50g plain yogurt (1.5% fat)

# Instructions:

01 - Preheat your oven to 400°F (200°C). Wash the parsnips thoroughly, peel them, and cut them lengthwise into quarters. If some roots are particularly thick, cut them in half again to ensure even cooking.

02 - Wash the lemon and cut it in half. Squeeze juice from one half and finely grate the zest. Slice the other half into thin rounds. In a large bowl, combine the olive oil, honey, lemon juice, thyme, salt, and pepper, whisking until well blended.

03 - Add the parsnip pieces to the marinade and toss until evenly coated. Spread them in a single layer on a baking sheet lined with parchment paper. Place the lemon slices among the parsnips. Roast in the middle of the oven for about 35 minutes, until golden brown and tender.

04 - While the parsnips are roasting, combine the quark (or cottage cheese) with the yogurt in a small bowl. Season with salt, pepper, and some of the reserved lemon zest to taste. Stir until smooth and creamy. Serve the hot roasted parsnips with the cool, tangy dip on the side.

# Notes:

01 - The parsnips will likely brown more on the bottom than on top - this is normal and adds delicious caramelized flavor.

02 - This dish can easily be made vegan by substituting agave nectar or maple syrup for the honey, and using a plant-based yogurt alternative for the dip.

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