Here’s a beautiful side dish for your spring holiday table. It’s vegan, Kosher and oh so good. Spring gives us tender and sweet baby carrots in a variety of colors. Pair them with parsnips and give them a fresh boost with ginger and sesame. I’m roasting them, along with other items for a festive dinner. So easy you’ll still be making this in summer but on your grill.
Ginger Sesame Carrots and Parsnips
- 2 Bunches tricolor baby carrots
- 2 medium parsnips
- 2 teaspoons fresh grated ginger
- 1 tablespoon rice wine vinegar
- 2 teaspoons toasted sesame oil
- 1 teaspoon honey
- salt/pepper to taste
- 1 tablespoon olive oil
- 1-2 teaspoons black and white sesame seeds
Preheat oven to 400 degrees. Peel and cut carrots and parsnips into even strips. Toss with 1 tablespoon olive oil, season with salt and pepper and place on a parchment lined baking sheet. Roast vegetables for 12-15 minutes. Whisk ginger, honey, vinegar and sesame oil in a measuring cup. Once carrots and parsnips are tender, toss with dressing and place on a platter. Garnish with sesame seeds and serve.