For the Lemony Yogurt Sauce (makes approx. ¾ cup)
½ cup yogurt (dairy or non-dairy)
1 tablespoon extra-virgin olive oil
½ teaspoon lemon zest
2 teaspoons lemon juice
Combine yogurt, olive oil, lemon zest, and lemon juice in a bowl and whisk until smooth. Consistency should be thin enough to drizzle over the dish - if too thick, add a splash of water or additional lemon juice to taste. Season with salt to taste and set aside.
For the Roasted Parsnips
3 medium parsnips, peeled and ends trimmed
1 tablespoon olive oil
½ teaspoon sumac (optional)
Mint, thinly sliced or roughly chopped
Preheat oven to 425ºF and line a baking sheet with parchment paper. Slice parsnips lengthwise into quarters or sixths depending on their size (they should be about ½” wide). Toss in a large bowl with olive oil and a big pinch of salt, and spread out onto prepared baking sheet. Bake for 10-15 minutes, or until parsnips are beginning to brown on the side making contact with the baking sheet, then turn so the opposite side is down and roast an additional 10 minutes. Remove from oven and transfer onto a serving plate. Drizzle lemony yogurt over the top, and garnish with pomegranate seeds, mint, a sprinkle of za’atar, and flaky salt. Enjoy!