Heat a heavy-bottom frying pan or skillet on high heat. Add the sesame seeds to the hot pan and gently swirl the pan around until you notice the seeds starting to color. Remove them from the pan and transfer to a plate immediately; they will continue to cook even when on the plate.
Cut the peeled parsnips in half lengthwise and in half again. If the parsnips are a little woody, cut them into quarters and remove the wooden cores. Once done, they will taste just as good as young parsnips.
Bring a pan of water to a boil. Add a pinch of salt and the parsnips, and cook for 2 minutes. Drain in a colander and set aside.
In a small saucepan, melt the butter, almond butter, and maple syrup.
Place the cooked parsnips in a roasting pan and brush thoroughly with the maple-butter mixture. Season well with salt.
Roast in the oven, shaking the pan frequently, for 30 minutes or until golden brown.
Sprinkle some sesame seeds on the parsnips and return to the oven for 5 minutes.
Transfer to a warm serving dish. Serve immediately or keep warm until needed.
