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.
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.