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.
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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
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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.