We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Serves 8 (serving size: 1/2 cup vegetables and 1 tbsp. dip)
Deep caramelization from roasting brings out the natural sweetness in carrots and parsnips. Try to cut the vegetables into the size we call for in step 2. If the pieces are too large or too long, they may cook unevenly or end up limp; if they’re too small, they will likely burn. You can make the dip a day or two ahead, but bring it to room temperature before serving for the best flavor.
- Cooking spray
- 1 pound parsnips, peeled
- 1 pound carrots, peeled
- 3 tablespoons extra-virgin olive oil, divided
- 1 1/2 teaspoons ground coriander, divided
- 3/4 teaspoon kosher salt, divided
- 1/4 cup plain fat-free yogurt
- 2 tablespoons tahini (sesame seed paste)
- 2 tablespoons fresh lemon juice
- 2 teaspoons honey
- 2 garlic cloves, minced
- Calories 143
- Fat 8g
- Satfat 1g
- Unsatfat 7g
- Protein 2g
- Carbohydrate 18g
- Fiber 4g
- Sugars 7g
- Added sugars 1g
- Sodium 230mg
- Calcium 5% DV
- Potassium 8% DV
How to Make It
Preheat oven to 475°F. Line 2 rimmed baking sheets with parchment paper, and lightly coat with cooking spray.
Cut parsnips and carrots into 1/2-inch-wide x 3 1/2- to 4-inch-long sticks. Toss parsnips with 1 tablespoon oil; place on a baking sheet. Toss carrots with 1 tablespoon oil; place on other baking sheet. Sprinkle vegetables with 1 teaspoon coriander and 1/2 teaspoon salt. (Make sure pieces are not touching for optimal browning.) Bake at 475°F until tips are lightly charred, 15 to 20 minutes.
Whisk together yogurt, tahini, lemon juice, honey, garlic, remaining 1 tablespoon oil, remaining 1/2 teaspoon coriander, and remaining 1/4 teaspoon salt. Serve dip with vegetables.