Roasted Roots with Turmeric-Tahini Sauce
By Dishing Up the Dirt
The perfect recipe to highlight the best of spring’s root veggie gems.
Ingredients
Veggies
- 1 cup chopped sweet potato
- 1 cup chopped rutabaga
- 1 cup chopped parsnip
- 1 cup chopped carrots
- 1 cup chopped turnips
- 3 tablespoons olive oil
- salt and pepper to taste
- fresh minced thyme for serving (optional)
Sauce
- 1/2 cup tahini
- 2 tablespoons rice vinegar
- 2 tablespoons low sodium tamari (or soy sauce)
- 1 tablespoon freshly grated ginger
- 3 teaspoons freshly grated turmeric (or 1 teaspoon ground)
- 1 1/2 teaspoons pure maple syrup
- 3/4 cup water
Overview
Prep Time
15 minutes
Cook Time
30-40 minutes
Serves
4
Instructions
Step 1
Preheat the oven to 400F.
Step 2
Toss the chopped veggies with the oil, salt and pepper. Place on two rimmed baking sheets and roast in the oven until lightly browned and tender, about 30-35 minutes. Rotate the pans and toss the veggies halfway through cooking.
Step 3
While veggies roast prepare the sauce. With an immersion blender or small food processor combine all the ingredients and process until smooth and creamy. Taste for seasonings and adjust as necessary.
Step 4
To serve sprinkle the roasted veggies with a little fresh thyme and drizzle with the sauce.
Notes
- If you’re veggies are fresh from the market no need to peel them
- Cooking times will vary
- Taste test as you go
- Store extra sauce in an airtight container in the fridge for up to 5 days
Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.
Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.
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