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.