Roasted Root Vegetables with Miso Tahini Dressing

This seasonal recipe features beautiful root vegetables including 3 different kind of radishes! All topped off with a creamy miso tahini dressing.

Ingredients
Roasted Root Vegetables
Rainbow carrots, chopped
3 large
Parsnip, chopped
1 large
Red King radish, chopped
1
Bravo radish, chopped
1
Watermelon radish, chopped
1
Leeks, chopped
2
Fennel bulb, chopped
1
Asparagus, cut into 1-inch pieces
1 bunch
Olive oil
3 tablespoons
Salt and pepper
To taste
Miso Tahini Dressing
White miso paste
1 tablespoon
Warm water
2 tablespoons
Tahini
1/4 cup
Lemon juice
2 tablespoons
Maple syrup
1 tablespoon
  1. Preheat oven to 425 degrees Fahrenheit.
  2. Wash, trim, and prep all veggies. 
  3. Arrange carrots, parsnips, and radishes on a sheet pan in an even layer. Add olive oil, salt and pepper and toss to coat. Roast for 10 minutes.
  4. After 10 minutes, add the leeks and fennel and roast for another 5 minutes.
  5. After 5 minutes, add the asparagus and roast an additional 15 minutes.
  6. Meanwhile, make the dressing. Add the miso and warm water to a small bowl and stir to dissolve the miso. Add the tahini, lemon juice, and maple syrup.
  7. When vegetables are done, drizzle with miso tahini dressing.