Place all veggies in a large bowl. Drizzle with oil and toss with seasoning.
Put veggies on a lined baking sheet, and bake for ~40-45 minutes or until cooked through and golden brown. Turn pan halfway through so the vegetables are cooked evenly.
Begin preparing the dip by draining and rinsing the cashews. Place in a high-speed blender and blend with the ¼ cup of fresh water until smooth. Add the avocado, lemon juice, coconut aminos, parsley, scallions, garlic and salt and pepper. Blend until smooth. Turn the blender to low, and drizzle in the olive oil until emulsified.
Serve immediately as a dip for the vegetables. Store excess dip in a covered container in the fridge for 3-4 days.
Recipe by The Balanced Berry at https://www.thebalancedberry.com/roasted-root-vegetables-with-green-goddess-dip/