Side Dishes
Roasted Carrots & Parsnips with Tahini Dressing
Carrots are a classic winter vegetable. When paired with sweet parsnips, seasoned with warm spices, and then roasted, basic baby carrots are transformed into something really special.
Once roasted, parsnips become soft and creamy, and baby carrots become perfectly tender. Then a drizzle of a warm, yet bright, tahini sauce makes these root vegetables shine. And note, when buying baby carrots, look for the rainbow variety with the greens intact, then slightly trim them for a stunning presentation.
Ingredients
COMBINE:
WHISK:
Test Kitchen Tip
Leave some of the greens intact on the carrots. They get crunchy when roasted and add nice texture.
Instructions
Preheat oven to 425°. Line a baking sheet with parchment paper.
Combine oil, cumin, paprika, 1 tsp. salt, and ½ tsp. pepper in a large bowl; toss carrots and parsnips to coat.
Arrange carrots and parsnips in a single layer on prepared baking sheet; roast until fork-tender, 25 minutes.
Whisk together tahini, lemon juice, garlic, honey, cardamom, remaining ½ tsp. salt, and remaining ½ tsp. pepper for the dressing. Thin dressing to desired consistency with water.
Transfer carrots and parsnips to a serving dish, drizzle with dressing, and garnish with cilantro and pistachios.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 202
% Daily Value*
Total Fat 13g 20%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 521mg 21%
Carbs 21g 7%
Fiber 5g 20%
Protein 3g
*Percent Daily Values are based on a 2,000 calorie diet.