Roasted Carrots and Parsnips with Toasted Hazelnut Dukkah

Preheat oven to 425 degrees. On a large rimmed baking sheet, toss the carrots and parsnips with the butter, oil, and honey. Spread the vegetables in a single layer and season with salt and pepper. Roast the carrots and parsnips for about 35 minutes, or until tender.

Parsnip and Apple Soup

Gather and wash all ingredients. Rough chop both the parsnip and apples. In a boiling pot, place the parsnip and apples.