Roasted Winter Vegetables with Tahini Dressing

January 4, 2015

Roasted Roots Ingredients

LeeksFinished VeggiesDressing the roots

Roasted Vegtables with tahini Dressing

Since becoming an Amazon prime member I have obsessively ordered almost every household product and non perishable food item from the online hub of speedy delivery. This recipe was partly inspired by the colorful assortment of vegetables available this season and partly because I ordered a giant tub of tahini from Amazon. I paired my tahini with some other amazing middle eastern ingredients to give my veggies a bright pop of flavor. This roasted winter vegetables with tahini dressing dish is as delicious as it is pretty so feel free to impress the neighbors:) Thanks again to my  farmers market partner for providing the pretty produce.


Roasted Vegetables


-4 medium beets
-2 large parsnips
-6-8 cloves of Garlic (peeled)
-2 large carrots
-One large head of purple cauliflower
-2 leeks


-Preheat oven to 350 degrees
-Begin hydrating raisins (directions below, under dressing)
-Line a large cookie sheet with wax paper
-Cut beets into small wedges (will make about 6 wedges) arrange beets on cookie sheet
-Slice parsnips into 1″-1.5″ slices and arrange on cookie sheet
-Add whole peeled garlic cloves to sheet
-Drizzle olive oil over the roots and place into preheated oven
-Cook for 10 minutes
-While beets and parsnips cook cut the rest of the veggies
-Slice carrots the same size as the parsnips and set aside
-Cut individual florets off of the cauliflower head and set aside
-Cut dark green end off of the leeks, slice them in half, and cut halfs into 2″ pieces, set aside
-Remove beets and parsnips from the oven and arrange the rest of the veggies onto the cookie sheet
-Drizzle olive oil on remaining veggies
-Place into the oven for 35 minutes
-Turn heat up to broil and broil for 5 minutes until veggies get a little golden
-Remove veggies from oven and set aside to cool



Tahini Dressing


-1/2 cup raisins
-3 lemons
-3 tablespoons tahini
-1 tablespoon olive oil
-1 tablespoon zhoug seasoning (coriander, chili, parsley, cumin, cardamom, cloves)
-1 teaspoon salt
-1/2 cup parsley


-Juice one lemon over raisins in a small bowl, set aside to hydrate for one hour
-Juice remaining lemons into a medium sized bowl
-Add tahini, olive oil, salt, and zhoug seasoning to medium bowl
-Finely mince parsley and add to medium bowl
-Add hydrated raisins and left over lemon juice to medium bowl
-Stir vigorously until well incorporated
-Toss veggies with dressing


Truly enjoy:)

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