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Tahini-Roasted Carrots and Parsnips
A pound each of scrubbed carrots and parsnips — skins on — roast in olive oil until their edges caramelize and turn deep amber. While they're still hot, a dressing of tahini and fresh lemon juice goes over the top, thinning on contact and coating each piece. Sesame seeds add a dry crunch if you want them. The combination of bitter parsnip, sweet carrot, and sesame works well alongside roasted meat or spooned over grains. Serves 4, ready in 45 minutes.
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.