The original recipe appears in Plenty More by the famous chef Yotam Ottolenghi and includes carrots and is dairy. I made it with parsnips, carrots, and sweet potatoes and substituted the dairy and made a pareve version. The results are great.
3 tablespoons honey
2 tablespoons olive oil
1 teaspoon coriander seeds, toasted
½ teaspoon cumin, toasted
3 thyme sprigs
12 large carrots, peeled and each cut crosswise into two 2½-inch batons (3 pounds) , or parsnips, or a mixture of both
1½ tablespoon cilantro leaves, coarsely chopped
Salt and black pepper
Tahini yogurt sauce
Scant 3 tablespoons tahini paste
2/3 cup Tofutti sour cream
2 tablespoons lemon juice
1 clove garlic, crushed
Preheat the oven to 425˚F.
For the tahini sauce: Place all the ingredients in a bowl with a pinch of salt. Whisk together and set aside.
For the vegetables: Place the honey, oil, coriander, cumin, and thyme in a large bowl with 1 teaspoon salt and a good grind of black pepper. Add the carrots and parsnips, and mix well until coated, then spread them out on a large baking sheet and roast in the oven for 40 minutes, stirring gently once or twice, until cooked through and glazed.
Transfer the vegetables to a large serving platter. Serve warm or at room temperature, with a spoonful of sauce on top, scattered with the cilantro.