Roasted Root Vegetables with Tahini

Ingredients

• •1 pound carrots, cut into 2-inch pieces
• •1 pound parsnips, cut into 2-inch pieces
• •12 ounces beets, cut into 1-inch cubes
• •3 tablespoons olive oil
• •1 teaspoon ground cumin
• •1 teaspoon ground coriander
• •1/2 teaspoon paprika
• •to taste salt and pepper
• •1/2 cup tahini
• •3 tablespoons lemon juice
• •2 cloves garlic, minced
• •1/4 cup fresh parsley, chopped

Directions

1. 1Preheat oven to 425°F. Toss carrots, parsnips, and beets with olive oil, cumin, coriander, paprika, salt, and pepper.
2. 2Spread vegetables on a baking sheet in a single layer and roast for 35-40 minutes, stirring halfway through, until tender and caramelized.
3. 3While vegetables roast, whisk together tahini, lemon juice, minced garlic, and 4-5 tablespoons of warm water until smooth and pourable.
4. 4Season tahini sauce with salt and pepper to taste.
5. 5Transfer roasted vegetables to a serving platter and drizzle generously with tahini sauce.
6. 6Garnish with fresh parsley and serve warm.

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