Ingredients
For the dressing:
Ingredients:
- 1/2 cup Tahini
- Juice of one lemon
- 1 garlic clove, finely minced or grated
- salt and pepper to taste
- 1 teaspoon poppy seeds
For the roasted carrots and parsnips:
Ingredients:
- 3-4 large carrots, peeled and quartered lengthwise
- 3-4 large parsnips, peeled and quartered lengthwise
- ¼ cup olive oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- a handful of fresh parsley and/or dill, finely chopped for garnish
Instructions
For the Dressing:
Combine all ingredients in a bowl, whisk to combine, using a bit of water if needed to thin dressing.
For the Carrots and Parsnips:
Preheat oven to 400 degrees F
Place all ingredients except parsley and dill on a large, rimmed baking sheet and toss to coat evenly with oil, salt, and pepper.
Spread into a single layer and roast in preheated oven for 20-25 minutes until soft and beginning to brown at the edges.
Remove from oven, transfer to serving dish, drizzle with dressing and sprinkle with fresh herbs of your choice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: side dish
- Method: roasting