Roasted Root Veg with Tahini-Maple Drizzle
A delightful and wholesome main course featuring tender, caramelized root vegetables roasted to perfection, then generously drizzled with a creamy, tangy, and subtly sweet tahini-maple sauce.
Ingredients
- •2 large (approx. 1 lb / 450g), peeled and cut into 1-inch pieces Carrots
- •2 medium (approx. 0.75 lb / 340g), peeled and cut into 1-inch pieces Parsnips
- •1 large (approx. 1.5 lb / 680g), peeled and cut into 1-inch pieces Sweet Potato
- •1 medium, cut into 1-inch wedges Red Onion
- •3 tbsp Olive Oil
- •1 tsp Sea Salt
- •0.5 tsp Black Pepper
- •2 (optional) Fresh Rosemary or Thyme Sprigs
- •0.5 cup (120ml), good quality Tahini
- •3 tbsp Pure Maple Syrup
- •2 tbsp Fresh Lemon Juice
- •1 small clove, minced (optional) Garlic
- •2-4 tbsp (to thin drizzle) Cold Water
- •1 pinch Pinch of Sea Salt
- •2 tbsp, chopped (for garnish) Fresh Parsley or Cilantro
- •1 tsp, toasted (for garnish, optional) Sesame Seeds
Instructions
- 1.
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup. If you have a smaller oven or plan to roast a lot of vegetables, use two baking sheets to avoid overcrowding.
- 2.
In a large bowl, combine the prepared carrots, parsnips, sweet potato, and red onion. Drizzle generously with olive oil, then sprinkle with sea salt and black pepper. Toss well to ensure all the vegetables are evenly coated. If using, add the fresh rosemary or thyme sprigs to the bowl.
- 3.
Spread the seasoned vegetables in a single layer on the prepared baking sheet(s). It's crucial not to overcrowd the pan, as this will steam the vegetables instead of allowing them to roast and caramelize properly. Roast for 30-35 minutes, flipping the vegetables halfway through, until they are tender when pierced with a fork and beautifully caramelized at the edges. Remove and discard the rosemary/thyme sprigs before serving.
- 4.
While the vegetables are roasting, prepare the tahini-maple drizzle. In a small bowl, whisk together the tahini, pure maple syrup, fresh lemon juice, minced garlic (if using), and a pinch of sea salt. Gradually add cold water, 1 tablespoon at a time, whisking continuously, until the sauce is smooth and reaches a pourable, slightly thick consistency, similar to a creamy salad dressing. You may need more or less water depending on the thickness of your tahini.
- 5.
Once roasted, transfer the hot vegetables to a serving platter. Drizzle generously with the tahini-maple sauce. Garnish with freshly chopped parsley or cilantro and a sprinkle of toasted sesame seeds, if desired. Serve warm as a hearty main course.
Tips
- 💡**Uniform Cuts for Even Cooking**: Ensure all root vegetables are cut to roughly the same size (about 1-inch pieces). This guarantees that they cook evenly, preventing some pieces from being undercooked while others are overdone.
- 💡**Don't Overcrowd the Pan**: For crispy, caramelized vegetables, give them space! Overcrowding a baking sheet traps steam, leading to soft, steamed vegetables rather than beautifully roasted ones. Use two baking sheets if necessary.
- 💡**Adjust Drizzle Consistency**: The amount of water needed for the tahini drizzle can vary based on the brand and thickness of your tahini. Start with less water and add gradually until you achieve a smooth, pourable, but still creamy consistency.
- 💡**Flavor Boosts**: For an extra layer of flavor in the drizzle, consider adding a pinch of smoked paprika, a dash of sriracha for a subtle kick, or even a tiny amount of ground cumin.
- 💡**Make Ahead Option**: The tahini-maple drizzle can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. You may need to add a touch more water and re-whisk before serving to restore its ideal consistency.
Recipe from TheCookbook.ai
Created by Basil Roux