These roasted parsnips with cinnamon and brown sugar are the perfect holiday side dish. Roasted grapes and a sweet hummus drizzle make it a dish to remember!
I remember this roasted parsnip puree vividly. It was during my first year of blogging, I thought a picture of a raw parsnip butt on the floor in my house was “artistic” and the dish itself looks like canned tuna in bowl. With a spring of parsley for good measure of course.
If you can get past all that, it actually was a tasty dish, especially with the caramelized onions in there. But thankfully, my parsnip game has come a long way since January 2012 and today I’m sharing these cinnamon brown sugar roasted parsnips with roasted Concord grapes a sweet maple hummus dressing.
It’s a mouthful for sure but a tasty (and much prettier) one at least!
*This post is sponsored by Sabra. All content and opinions are my own.
Much like the butternut squash hummus, this is the kind of holiday appetizer that’s perfect for a Friendsgiving scene.
Many would probably call it a bit *too weird* for family (unless you’re family is cooler than mine) and traditional Thanksgiving tastes but it’ll fit right in with your more open-minded foodie friends.
I found local Concord grapes at the store, tasted one and was instantly reminded of childhood peanut butter and jelly sandwiches (or pb&j muffins!). It was such a strong connection, the grapes went in my cart without thought for some special use down the line.
A few days later while brainstorming this roasted parsnip recipe and the grapes got pulled out.
A sweet approach to roasted parsnips was decided on with cinnamon and brown sugar and then things got even more fun with a sweet maple hummus dressing to go with it.
I figured if people can be all about dessert hummus these days, why not riff on that for a dressing to go along with these sweet roasted parsnips and grapes?
I love how this recipe showcases the versatility of hummus and it’s ability to go down a sweet route too.
I’m pretty sure my friends are cool enough to go for something like this and I’ll totally be testing them out at our Friendsgiving gathering this year. Would you?!
Sabra wants to help you bring your friends together for an unforgettable Friendsgiving this year too. Give their Pinterest board a visit for recipes, décor, ideas and more inspiration.
How To Make Cinnamon Brown Sugar Roasted Parsnips
Gathering the ingredients for this holiday roasted parsnip recipe you might think you’re making dessert not a side dish.
- parsnips, trimmed and cut lengthwise in half
- brown sugar
- lemon zest
- Concord grapes
The brown sugar, cinnamon and lemon zest are all stirred together with the melted butter and then tossed with the parsnips in a large bowl.
The parsnips get turned out onto a baking sheet then the grapes go into the same bowl to get lightly coated with the remainder of the butter, cinnamon and sugar mixture left inside.
Both the parsnips and grapes roast in a 425°F oven on separate baking sheets. The parsnips until they’re golden and starting to get crispy edges and the grapes until the start bursting and shriveling just a bit.
While those roast, the sweet maple hummus dressing gets made:
- Sabra classic hummus
- maple syrup
- vanilla extract
- water to thin
Everything just gets stirred together and water added until it’s the consistency you like for drizzling on top of the roasted parsnips and grapes.
What does it taste like?
This might be my favorite way to eat parsnips ever. Parsnips have such a distinct flavor so you definitely still taste them but I think the cinnamon, brown sugar and butter mellow their sharpness out beautifully.
It’s almost like eating dessert as a side dish and the pop of sweet roasted grapes with each bite is so fun.
The sweet hummus dressing is creamy and delicious you’ll want to eat it by the spoonful, trust me! It’s the icing on the parsnip cake so to speak and really brings everything together.
Can I use different grapes?
Yes, I would suggest red seedless grapes for an alternative to Concord.
Concord grapes have seeds so keep that in mind if you don’t like that texture. Red seedless are a fine substitution.
Could I try this with another root vegetable?
If you don’t like parsnips, I think this would still work nicely with carrots. Rainbow carrots would be a nice touch if you can find them!
Another option would be sweet potatoes or butternut squash cut into sticks similar to the parsnips in this recipe.
Love the idea of this sweet roasted parsnip recipe? Make sure to give these recipes a shot too:
For the parsnips:
- 1 pound parsnips, peeled and trimmed then cut in half (or quartered if thick) lengthwise
- 3 tablespoons butter, melted
- 2 tablespoons brown sugar
- ¼ teaspoon cinnamon
- Zest of ½ a lemon
- Salt and pepper
- ¾ pound concord or red grapes, broken into sections but left on the stem (*see note)
- Freshly chopped parsley for garnish
For the sweet maple hummus
- 1/4 cup Sabra classic hummus
- 1 tablespoon maple syrup
- 1/8 teaspoon cinnamon
- 1/8 teaspoon vanilla extract
- 1-2 tablespoons water
For the parsnips:
1. Preheat oven to 425°F.
2. Combine the melted butter, brown sugar, cinnamon, lemon zest, salt and pepper in a bowl and stir until combined.
3. Place the parsnips in a large bowl and pour the butter mixture on top. Toss until well combined.
4. Spread the parsnips out on a large baking sheet in a single layer.
5. Place the grape sections in the bowl the parsnips were in and toss gently to coat with any remaining butter/sugar mixture.
6. Place the grapes on a separate baking sheet.
7. Roast the parsnips for about 25 minutes, tossing once or twice until golden brown and crispy on the edges.
8. Roast the grapes for the last 10 minutes the parsnips are in the oven. They should be slightly shriveled and just starting to burst.
9. Remove the parsnips and the grapes from the oven and assemble on a serving platter.
For the sweet maple hummus:
1. Place all the ingredients in a small bowl (starting with 1 tablespoon of water) and stir vigorously until well combined.
2. Add water as needed to thin out to desired consistency.
3. Drizzle the hummus dressing on top of the parsnips and grapes before serving.
4. Garnish with fresh parsley if desired.
*If you prefer grapes without seeds, use red seedless grapes instead of Concord.
Amount Per Serving: Calories: 169 Total Fat: 6g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 15mg Sodium: 106mg Carbohydrates: 30g Net Carbohydrates: 0g Fiber: 4g Sugar: 18g Sugar Alcohols: 0g Protein: 2g