tangy and nutty orange dressing over roasted parsnips

Our 2 1/2 year old has a fascination with farms, particularly cows.  He says the word "cows" many, many times each day.  So, we headed out to a local'ish farm recently, which is where this recipe was inspired with a little bit of seasonal New England food.

While at the farm, I picked up some parsnips and spinach.  The only way I've eaten parsnips growing up was boiled and mashed in potatoes.  Many of the boiled type dinners I had consisted of a mashed potato and veg.  Parsnips or turnips would often be part of that mash.  I wasn't a fan.  I might get messages from some cousins on this one.  I can't help it- it just wasn't my thing. It turns out that parsnips are crisp, sweet and delicious roasted with a little bit of olive oil and sea salt.  Super simple.  Then I paired them with this tangy, blender made dressing that has orange, ginger and it gets its creamy texture from a couple of tablespoons of tahini. The flavor combination works well.  So let's get cooking this together.

Ingredients
-3-5 parsnips peeled and chopped
-olive oil drizzle
-sea salt
-spinach or other spring greens

For the dressing:
-1/2 cup sesame oil
-3 oranges juiced
-zest of 1 orange
-approx. 2 1/2 inch piece of ginger, peeled and chopped (you can use more or less depending upon how much ginger zing you would like)
-2 TBS tahini
-salt and pepper to taste

Directions
Preheat oven to 400 degrees.  Spray a baking tray with cooking spray.  Peel and chop the parsnips and arrange in a single layer on the tray.  Drizzle olive oil and sprinkle sea salt.  Roast at 400 degrees for approximately 30 minutes.  Give them a little stir about 15-20 minutes into the roasting time.

While the parsnips cook, add the sesame oil, orange juice, orange zest, ginger, tahini and salt/pepper to a high speed blender or food processor.  Blend until all combined.  

Once the parsnips are finished roasting, serve them on a plate of spring salad greens, drizzle on the dressing and enjoy!