Served as a snack or side dish, this recipe brings out the natural sweetness of parsnips along with its nutty and earthy flavor. Parsnips are a root vegetable, closely related to carrots and parsley root.

Makes 4 servings

Ingredients:

• 2 lbs. parsnips
• 4 tablespoons olive oil, divided
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup whole milk yogurt
• 2 tablespoons tahini
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon toasted cumin seeds
• 1/4 teaspoon smoked paprika

Directions:

1. Preheat oven to 400 °F
2. Wash, trim and peel parsnips.   Slice them diagonal into 1/4-inch-thick ovals.
3. Pour 2 tablespoons of olive oil into two 10×15-inch baking pans. 
4. Add half the parsnips on each pan. Toss in oil to coat.  Spread parsnips in a single layer.  Sprinkle with dried oregano. 
5. Cook for 30-45 minutes or until golden brown, turning halfway through.  Season with salt and pepper.
6. Combine yogurt, tahini, lemon juice and toasted cumin seeds in a small bowl. Garnish with smoked paprika.
7. Serve roasted parsnips with yogurt dip. 

Tip:

• Smaller and thinner parsnips tend to be younger, more tender, and more flavorful.
• Store leftovers in an airtight container in the fridge for up to 3 days.