Roasted Parsnip & Carrot Sticks

1 lb carrots, peeled (500 g)

1 lb parsnips, peeled (500 g)

3 Tbsp canola oil, divided (45 mL)

2 cloves garlic, minced (2)

1 tsp dried thyme leaves (5 mL)

1/4 tsp pepper (1 mL)

1/4 tsp salt (1 mL)

1/3 cup fresh grated Parmesan cheese (75 mL)

Spicy Sriracha Mayo

3 Tbsp mayonnaise (45 mL)

c1 Tbsp lemon juice (15 mL)

1 Tbsp chopped fresh parsley (15 mL)

1 Tbsp Sriracha sauce (15 mL)
1. Preheat oven to 425℉ (220ºC).
2. Line a 13 x 18 inch (33 x 46 cm) baking sheet with parchment paper.
3. Cut carrots and parsnips into thirds and cut each in half lengthwise into quarters; place in a large bowl. Toss with 2 Tbsp (30 mL) of the oil, garlic, thyme, pepper and salt.
4. On prepared baking sheet, spread carrots and parsnips. Roast for 15 minutes.
5. Meanwhile, in a small bowl, toss remaining 1 Tbsp (15 mL) of canola oil with Parmesan cheese.
6. Remove baking sheet from oven, sprinkle with Parmesan mixture and toss to coat. Return sheet to oven and roast for 10 minutes or until golden brown.
7. Spicy Sriracha Mayo: In a small bowl, whisk together mayonnaise, lemon juice, parsley and sriracha. Serve as a dip.