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35-Minute Garlic Herb Roasted Root Vegetables with Tahini

garlic herb roasted root vegetables with tahini drizzle
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A simple and flavorful dish featuring roasted root vegetables with a garlic herb seasoning and a creamy tahini drizzle.

Ingredients

Scale
  • 4 cups mixed root vegetables (carrots, parsnips, sweet potatoes, beets), peeled and chopped
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 2 tbsp water
  • 1 tsp maple syrup

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Toss chopped root vegetables with olive oil, minced garlic, thyme, rosemary, salt, and pepper.
  3. Spread evenly on a baking sheet and roast for 30-35 minutes, stirring halfway, until tender and caramelized.
  4. While vegetables roast, whisk tahini, lemon juice, water, and maple syrup in a small bowl until smooth.
  5. Drizzle tahini sauce over roasted vegetables before serving.

Notes

  • Use any root vegetables you prefer.
  • Adjust seasoning to taste.
  • Store leftovers in an airtight container for up to 3 days.

Nutrition

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