Photo by Sarah Safarian of
Stuck in a side-dish rut? Break out of the same ol’ broccoli-and-rice routine with this sweet idea for roasted figs and parsnips. If you’ve never cooked with parsnips, you’re missing out on a world of healthy-eating possibilities and simply delicious flavor. This earthy root vegetable has a surprising sweetness plus a wide variety of vitamins and minerals. They’re perfect alongside roasted figs (a.k.a. nature’s candy), which are packed with fiber, as well as minerals, including magnesium, calcium, potassium, and copper! Ready in just 30 minutes, this side dish is sure to become a regular in your rotation.

Agave-Roasted Figs & Parsnips with Rosemary

Prep Time: 5 Minutes   Total Time: 30 minutes   Makes 1 serving

  • 3 fresh figs
  • 1 parsnip, peeled
  • 1-2 Tbsp agave (depending on desired sweetness)
  • 1 tsp olive oil
  • Pinch of salt
  • 1 Tbsp dry rosemary

1. Preheat the oven to 400°F. Cover a baking tray with parchment paper.

2. Cut peeled parsnip into thin, round slices, then cut those in half to make half moons.

3. Wash figs and slice thinly.

4. Place parsnip and fig slices in a bowl. Drizzle honey and olive oil and stir to combine.

5. Spread mixture evenly on baking tray. Sprinkle with salt and rosemary.

6. Bake for 15 minutes, then check doneness. If cooked, remove figs from tray then continue cooking parsnips another 5-10 minutes.

7. Transfer to a bowl and serve alongside main course.

Sarah Safarian is a Certified Holistic Nutritionist and plant-based food blogger based in Paris, France. Find more of her vegan recipes at Connect with Sarah at @humbly_healthy