Roasted Root Vegetables
Roasted Root Veggies! These tender caramelized vegetables make for a healthy fall-inspired colorful side dish! Great for the holidays or everyday meals. Drizzle with lemon tahini dressing to really make all the flavors pop.
Ingredients
- 5 large carrots peeled and quartered
- 4 medium parsnips peeled and quartered
- 3 tablespoons extra virgin olive oil
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Creamy Lemon Tahini Dressing
- 2 tablespoons tahini
- 2 tablespoons water
- 2 tablespoons lemon juice
- 1 teaspoon agave nectar
- ½ teaspoon ground cumin
- Salt and pepper, to taste
Instructions
- Toss carrots and parsnips with olive oil and seasoning, then transfer to a prepared baking sheet.
- Roast at 425F for 30 minutes, flipping once halfway through.
- Meanwhile, blend dressing ingredients together until smooth.
- Drizzle dressing on top of roasted vegetables and enjoy!
