ADVERTISEMENT

Roasted Parsnips and Carrots with Sesame-Cider Dip

Roasted Parsnips and Carrots with Sesame-Cider Dip
Yields
8 servings

This is my favourite snack. These sweet, crispy parsnips with a tangy dip are so irresistible that you may want to double the recipe. Yield is 8 servings.

ADVERTISEMENT

ingredients

Roasted Parsnips and Carrots

2
lb(s) parsnips, peeled and cut into 4-6 wedges, lengthwise
1
lb(s) carrots, peeled and cut into 6 wedges, lengthwise
3
Tbsp olive oil
Coarse salt and freshly craked black pepper

Sesame-Cider Dip

2
Tbsp olive oil
4
Tbsp black sesame seeds, toasted
2
cloves garlic, minced
6
Tbsp soy sauce
4
Tbsp sesame oil
½
cup apple cider vinegar
½
tsp honey
Freshly cracked black pepper
ADVERTISEMENT

directions

Step 1

Preheat oven to 425 degrees F.

Step 2

Toss the vegetables with the oil and spread in a single layer on 2 baking sheets.

Step 3

Season with salt and pepper.

Step 4

Roast on the upper and lower thirds of the oven for 35 to 40 minutes or until browned and crisp, shifting the pans once during cooking.

Step 5

Serve with the Sesame-Cider Dip.

Step 6

Heat the olive oil in a small saucepan on medium heat.

Step 7

Add the sesame seeds and garlic and stir until fragrant, about 2 minutes.

Step 8

Add the soy sauce, sesame oil, apple cider vinegar and honey and stir.

Step 9

Season to taste with pepper.

Step 10

Makes about 1/2 cup.

Rate Recipe

My rating for Roasted Parsnips and Carrots with Sesame-Cider Dip
ADVERTISEMENT