Parsnips are much like a cinnamon-infused, blonde carrot, marrying well with the heady aroma of Moroccan spices. A lemony dip would be a welcome contrast to their perfumed richness.
3 lb parsnips, peeled and cut into 2 1/2 x 1/2 inch strips
3 Tbsp grapeseed oil
1 tsp ground cumin
1/2 tsp sea salt
1/2 tsp ground cinnamon
1/4 tsp chili flakes, or more to taste
1/4 tsp dried ground ginger
1/4 tsp ground pepper
Preheat oven to 450 F.
On large rimmed baking sheet, toss parsnips with remaining ingredients until evenly coated. Spread in a single layer. Roast for 10 minutes. Stir with flat spatula. Roast for additional 10 to 15 minutes, until tender and crisp, keeping an eye out for burning.
Serve immediately with your favorite dip.