Roasted Root Veggies with Lemony Tahini

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  • Serves: 8
  • Cook Time: 40 minutes
  • Prep Time: 15 minutes
  • Ready-in: 55 minutes
Ingredients
  • 1 pound Carrots, peeled & sliced on a bias
  • 1 pound Jerusalem Artichokes, scrubbed & sliced lengthwise
  • 1 pound Turnips, peeled & cubed
  • 1 pound Parsnips, peeled & sliced on a bias
  • 0.5 cup Seed + Mill Tahini
  • 0.5 Lemon, juiced
  • 1 teaspoon Extra Virgin Olive Oil
  • Salt & Pepper, to taste
  • 0.5 Ice water
Directions
  1. Pre-heat oven to 400 F.
  2. Toss prepared veggies together in 5 tsp of olive oil, season with salt & pepper.
  3. Place on parchment lined sheet pan and roast until browned.
  4. While vegetables are roasting, whisk together the tahini, water, lemon juice, 1 tsp of olive oil and salt & pepper to taste. Sauce can be made 2 days in advance.
  5. To assemble: place the vegetables on a platter and drizzle with the tahini sauce.
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