Roasted Root Medley with Tahini
Harvest time is here! Celebrate the season with a warm roasted root vegetable medley paired with a creamy tahini sauce. Featuring golden beets, delicata squash, purple potatoes, carrots, butternut squash, and Japanese sweet potatoes, this colorful dish is a delicious way to get your daily dose of vegetables. The tahini sauce—blended with fresh parsley, garlic, and lemon—brings it all together for a perfect autumn meal.
Ingredients
Root Vegetables
Olive oil
2 tablespoons
Salt
to taste
Pepper
3 teaspoons
Golden beets, sliced
4
Purple potatoes, sliced
2
Butternut squash, sliced
2
Japanese sweet potatoes, sliced
2
Carrots, sliced
4
Delicata squash, sliced
2
Tahini Sauce
Tahini paste
1/2 cup
Lemon, juiced
4 tablespoons
Garlic
4 cloves
Water
2 2/3 tablespoons
Fresh parsley
1 bunch
Salt
to taste
Prep time: 10 minutes
Cook time: 45 minutes
Servings: 4
Calories per serving: 320
- Start by washing the vegetables, preheating the oven to 400°F, and lining a baking sheet with parchment paper.
- Thinly slice the vegetables.
- Toss with olive oil, salt, and pepper.
- Place the vegetables on the baking sheet and put them into the oven for roughly 45 minutes, checking halfway through to ensure they are not burning.
- While the vegetables are cooking, start prepping the tahini sauce by peeling and slicing the garlic.
- Roughly chop the parsley before combining it with the tahini paste, lemon juice, garlic, water, and salt in a food processor or blender.
- Blend to the desired consistency, adding salt as needed.
- Once the vegetables have finished cooking, remove them from the oven.
- Spread the tahini sauce on the serving dish, top with the root vegetables, serve, and enjoy!