Roasted Parsnips with Pancetta and Dates

Photo by Michael Piazza / Styled by Catrine Kelty

Few things are more comforting on a cold afternoon than the scent of roasting root vegetables. Parsnips, with their natural sweetness, pair beautifully with pancetta, herbs and warm spices. Add dates, and the dish leans festive, a quiet nod to the holidays ahead.

Serves 4–6

12 dates, pitted and quartered
1 pound parsnips, cut into ¼- to ½-inch pieces
4 ounces pancetta, diced
1 medium shallot, sliced
2 cinnamon sticks, broken in half
3–6 sprigs fresh thyme
3 sprigs fresh rosemary
1 tablespoon olive oil
salt and freshly ground black pepper, to taste
1 tablespoon cider vinegar

Soak dates in warm water for 30 minutes. Preheat oven to 450°F. Toss parsnips, pancetta, shallot, cinnamon sticks and herbs with olive oil, salt and pepper on a baking sheet. Roast until golden, 10–15 minutes.

Drain dates and stir into the pan. Roast another 10 minutes. While still hot, drizzle with cider vinegar. Remove herbs and cinnamon sticks.

Serve warm as a side or atop sauteéd spinach dressed with extra virgin olive oil and aged balsamic vinegar.

This recipe appeared in the Winter 2026 issue as part of a larger story: Rooted In Comfort.