Pre-heat oven to 220°C. Place carrot, parsnip, and onion onto a baking tray lined with baking paper which has been sprayed with oil. Drizzle vegetables with ½ the olive oil, season with salt and pepper.
Bake 30min., until softened and browned.
Remove vegetables from oven. Place in a blender or food processor. Pulse with remaining olive oil. If mixture is too thick, add a little water.
Serve with low protein crackers and enjoy!
Dip stays fresh in an airtight container in the refrigerator for 2-3 days.
Try adding spices to the dip, Moroccan, cumin and coriander, paprika, and Italian seasonings, all work well.
As well as using water to thin the dip, try using vegetable stock, it enhances the flavour of the roasted vegetables.