Roasted Spring Veggies and Dip

Name: Roasted Spring Veggies and Dip
Ingredients: 1 pound multicolored carrots; 1 pound parsnips; 1 medium red onion; 2 tablespoons olive oil; 2 tablespoons honey; 1 tablespoon minced fresh thyme; 2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 2/3 cup mayonnaise; 1/3 cup sour cream; 1/4 cup spinach leaves; 1/4 cup chopped fresh parsley; 1 tablespoon chopped fresh chives; 1/4 teaspoon kosher salt; 6 fresh basil leaves; Zest of 1 lemon; 1/4 cup shredded Parmesan; 2 tablespoons chopped fresh parsley