Cinnamon Brown Sugar Roasted Parsnips and Grapes

4.98 from 48 votes

Cinnamon Brown Sugar Roasted Parsnips and Grapes

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!

Prep Time15

Cook Time25

Total Time40

Course: Side Dishes

Cuisine: American

Keyword: cinnamon brown sugar roasted parsnips, holiday parsnips, roasted parsnips, roasted parsnips and grapes

Servings: servings

Author: Gina Matsoukas

Ingredients

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

Instructions

For the parsnips:

1Preheat oven to 425°F.
Combine the melted butter, brown sugar, cinnamon, lemon zest, salt and pepper in a bowl and stir until combined.
Place the parsnips in a large bowl and pour the butter mixture on top. Toss until well combined.
Spread the parsnips out on a large baking sheet in a single layer.
Place the grape sections in the bowl the parsnips were in and toss gently to coat with any remaining butter/sugar mixture.
Place the grapes on a separate baking sheet. Roast the parsnips for about 25 minutes, tossing once or twice until golden brown and crispy on the edges.
Roast the grapes for the last 10 minutes the parsnips are in the oven. They should be slightly shriveled and just starting to burst.
Remove the parsnips and the grapes from the oven and assemble on a serving platter.

For the sweet maple hummus:

Place all the ingredients in a small bowl (starting with 1 tablespoon of water) and stir vigorously until well combined.
Add water as needed to thin out to desired consistency.
Drizzle the hummus dressing on top of the parsnips and grapes before serving. Garnish with fresh parsley if desired.

Notes

*If you prefer grapes without seeds, use red seedless grapes instead of Concord.

Nutrition