Roasted vegetables have assumed a sort of old reliable status in the hearts of many, but it doesn’t need to be that way. Try out this robust, spice-forward take that is sure to make you see roasted parsnips in a new light.
recipe 
yields
Serves 6 to 8
½ cup butter at room temperature
1 tablespoon berbere seasoning
2 pounds parsnips, peeled and cut on the bias into cylinder pieces
2 tablespoons olive oil
2 tablespoons salt
1 tablespoon pepper
Hazelnut Dukkah (recipe follows)
½ cup chopped parsley
½ cup chopped tarragon
½ cup crushed hazelnuts, toasted
¼ cup sunflower seeds
1 tablespoon white sesame seeds, toasted
1 teaspoon whole coriander, toasted
1 teaspoon fennel seeds, toasted
¼ teaspoon cayenne pepper
1 teaspoon smoked paprika
¼ cup butter, melted
¼ cup panko, gluten free
1 teaspoon salt
For the parsnips:
For the hazelnut dukkah:
steps
- For the hazelnut dukkah, preheat oven to 375 degrees.
- Toast each of the seeds and spices separately in a dry pan until browned, 1 to 2 minutes. Grind with a spice grinder or by hand using a mortar and pestle.
- Mix together with melted butter, panko, and salt; spread on a parchment-lined baking tray and bake until golden brown, 7 to 12 minutes. Store in a sealed container until ready to use.
- For the parsnips, preheat oven to 425 degrees.
- In a bowl, mix butter and berbere seasoning with a whisk until berbere is fully incorporated.
- In a large mixing bowl, toss parsnips with olive oil, salt, pepper, and berbere butter until fully coated. (Reserve remaining butter for another use.) Spread parsnips on sheet trays lined with parchment paper. Roast until tender and golden brown, about 20 to 25 minutes.
- Remove from oven and allow to cool slightly. Place on serving platter and top with Hazelnut Dukkah and chopped parsley and tarragon.
Date Published: 10.22.25
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Recipe by
From Anthony Jones, Marcus DC, Washington, DC
