Crispy Roasted Vegetable Sticks with Dipping Sauce

Ingredients

• 3 whole carrots
• 2 whole parsnips
• 1.5 tbsp avocado oil
• 1/2 tsp salt
• 2 tbsp toasted pumpkin seeds
• 3 tbsp sunflower seed butter
• 1 tbsp rice vinegar
• 1 tbsp coconut aminos
• 1 whole scallions
• 1 sheet toasted nori sheets(optional)

Instructions

1. 1

   Preheat oven to 425°F (220°C). Cut carrots and parsnips into thick sticks.

2. 2

   Toss with avocado oil and salt, spread on a baking sheet, and roast 20-25 minutes until crisp at the edges.

3. 3

   Whisk sunflower seed butter, rice vinegar, and coconut aminos into a smooth dipping sauce.

4. 4

   Chop scallions and crumble nori if using.

5. 5

   Serve sticks hot, sprinkled with toasted pumpkin seeds, scallions, and nori, with the dip alongside.