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Tahini-Roasted Carrots and Parsnips
Sweet root vegetables, caramelized from the hot oven, meet a rich and earthy sesame dressing in this comforting side dish. You'll love how a bright squeeze of fresh lemon juice cuts right through the creamy tahini to balance the flavors. Leaving the skins on the carrots and parsnips adds a rustic texture and saves you valuable prep time at the counter. Serve these golden vegetables alongside roasted meats or pile them high in a hearty grain bowl.
Equipment
- Oven
- Baking sheet
- Skillet
Ingredients
- 1 lemon
- 2 tablespoons tahini
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon kosher or sea salt
- ¼ teaspoon black pepper, divided
- 1 pound carrots, rinsed and scrubbed (see Hack)
- 1 pound parsnips, rinsed and scrubbed (see Hack)
- 2 teaspoons sesame seeds (optional)
Instructions
- 1Heat the oven to 450°F and line a large rimmed baking sheet with parchment paper.
- 2Grate the zest from the lemon into a large mixing bowl. Cut the lemon in half and squeeze 2 tablespoons of juice into the bowl, reserving the rest for later. Whisk in the tahini, olive oil, salt, and pepper.
- 3Cut the carrots and parsnips in half lengthwise, then chop them into 3-inch segments. Cut any thicker pieces in half again so they roast evenly.
- 4Toss the chopped root vegetables in the tahini dressing until well coated. Spread them in a single layer on the lined baking sheet, scraping any leftover dressing over the top. Roast for 25 to 30 minutes until tender.
- 5While the vegetables roast, place a small skillet over medium heat and toast the optional sesame seeds for 2 to 4 minutes. Shake the pan frequently until they turn golden brown and fragrant. Keep a close eye on them, as seeds burn quickly.
- 6Transfer the roasted vegetables to a serving platter. Top with the toasted sesame seeds and squeeze 1 tablespoon of juice from the reserved lemon half over the dish.
Nutrition
165kcal
Calories
3g
Protein
8g
Fat
7g
Fiber
225mg
Sodium
Notes
- Prep: Leave the peels on the carrots and parsnips to retain nutrients and save time. Just soak them in cold water for a minute or two to loosen dirt, then scrub thoroughly with a brush.
- Zero waste: If you prefer to peel your root vegetables, stash the scraps in the freezer to make homemade vegetable broth later.