THE URBEN LIFE
– 5 large carrots – 4 medium parsnips – 3 tbsp extra virgin olive oil – 1 tsp thyme – 1 tsp rosemary – 1 tsp kosher salt – ½ tsp black pepper
Toss everything together in a mixing bowl, then transfer to a prepared baking sheet. Roast at 425F for 30 minutes, flipping once halfway through.
To make creamy lemon tahini dressing, blend together tahini, water, lemon juice, agave, cumin, salt, and pepper until smooth. Drizzle over veggies!
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