The Meat Free Monday Cookbook edited by Annie Rigg © 2016 Kyle Books, and the photographs © Tara Fisher. Hardcover edition originally published in April 2012. No images may be used, in print or electronically, without written consent from the publisher.
Preheat the oven to 375°F.
Prepare the vegetables, then combine the carrots, squash, and parsnips in a large bowl and toss with 1–2 tablespoons olive oil. Arrange the veggies in a roasting pan in a single layer and cook on the middle shelf of a preheated oven for about 25 minutes or until tender and starting to brown at the edges.
Add the broccoli to the pan, drizzle the vegetables with 1 tablespoon of the honey, and sprinkle with the sesame seeds.
Return to the oven and cook for another 5 minutes to caramelize.
While the vegetables are cooking, prepare the dressing. Spoon the remaining tablespoon of honey into a small bowl, add the other dressing ingredients, and whisk lightly to combine.
Arrange the warm honey-roasted vegetables on a platter, drizzle with the dressing, and serve.