These roasted parsnips and carrots are the perfect addition to any fall meal, colorful, crunchy and delicious!
For the roasted veggies simply slice up some parsnips and carrots (I didn't bother to peel) and then drizzle with olive oil, honey and sea salt. Toss onto pan covered with parchment paper. Pop into the oven at 425 F and roast for 30 minutes or until browned, toss every 10 minutes. Enjoy warm with dip.
Place all ingredients in blender and combine until smooth and creamy. Enjoy chilled with roasted veggies.