Tahini Roasted Carrots and Parsnips

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

1. 1Heat the oven to 450°F and line a large rimmed baking sheet with parchment paper.
2. 2Grate the zest from the lemon into a large mixing bowl. Cut the lemon in half and squeeze two tablespoons of juice into the same bowl.
3. 3Save the remaining lemon half for later. Whisk the tahini, olive oil, salt, and pepper into the lemon juice and zest, then set the bowl aside.
4. 4Cut the carrots and parsnips in half lengthwise, then chop them into three-inch segments. Cut any thicker pieces in half again so all the vegetables are similar in size.
5. 5Place the chopped root vegetables into the bowl with the tahini dressing and toss them well to coat every piece.
6. 6Arrange the coated vegetables in a single layer on the lined baking sheet. Scrape any leftover tahini mixture from the bowl over the top, then roast in the oven for 25 to 30 minutes until tender.
7. 7Place a small skillet over medium heat and toast the optional sesame seeds for two to four minutes. Shake the pan frequently until the seeds turn golden brown and smell fragrant.
8. 8Move the roasted vegetables to a serving platter and top with the toasted sesame seeds. Squeeze one tablespoon of juice from the reserved lemon half over the dish before serving.
9. 9Leave the peels on the root vegetables to retain the nutrients located just under the skin.
10. 10Keep the skins intact to reduce unnecessary food waste in the kitchen.
11. 11Soak the vegetables in cold water for one to two minutes to loosen dirt, then scrub them thoroughly with a brush under running water.
12. 12Save any vegetable peels or trimmed ends in the freezer to make homemade broth later.

Nutrition

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