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.
Roasted Parsnips and Carrots
Preheat oven to 425 degrees F.
Toss the vegetables with the oil and spread in a single layer on 2 baking sheets.
Season with salt and pepper.
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.
Serve with the Sesame-Cider Dip.
Heat the olive oil in a small saucepan on medium heat.
Add the sesame seeds and garlic and stir until fragrant, about 2 minutes.
Add the soy sauce, sesame oil, apple cider vinegar and honey and stir.
Season to taste with pepper.
Makes about 1/2 cup.