Roasted Root Vegetables with Pesto Tahini Dressing
Discover the goodness of roasted turnips, parsnips, and rutabaga in this colorful and delicious combination of root vegetables with a rich herb sauce!
Equipment
- Lines baking sheet
- food processor
Ingredients
Root vegetables
- 3 turnips cubed
- 2 rutabaga peeled and cubed
- 3 parsnips cut in chunks
- 2 blue potatoes quartered
- 1 large sweet potato cubed
- 1 large onion sliced
- 1 Tbsp olive oil
- 1 tbsp garlic powder
- 2 tbsp rosemary
- 1 tbsp paprika
- salt & pepper
Tahini Pesto Sauce
- 1/2 cup fresh basil
- 1/2 cup fresh mint
- 2 cloves garlic
- 1/4 cup raw walnuts or cashew nuts
- 1 grated lemon rind
- 1/2 lemon juice
- 2 tbsp sesame butter (tahini)
- 1/4 cup warm water
- 1 tsp maple syrup
- sea salt & black pepper
Instructions
Prepare vegetables
- Preheat the oven to 400 F
- Cut the turnips, parsnips, and purple potatoes into medium chunks.
- Peel and cube the rutabaga and sweet potatoes.
- Slice the large onion.
- In a large bowl or a large zip-lock bag, combine the olive oil with the garlic powder, sweet or smoked paprika, rosemary, sage, salt, and pepper.
- Add the cut root vegetables and onion. Seal and mix until every piece is coated.
- Line a baking sheet with either parchment paper or a silicone mat.
- Pour the content of the bag and make sure that no chunk overlaps. You may need 2 trays.
- Bake at 400 F for 25 minutes.
- Flip every piece and bake for another 20 minutes.
- Let it cool down a few minutes before serving and adding the sauce.
Tahini Pesto Sauce
- Add the fresh basil, mint, garlic, nuts, lemon rind to a food processor and pulse a few times to break down the nuts and fresh herbs
- Mix the tahini, with lemon juice, maple syrup, water, and stir until everything is blended.
- Slowly drizzle the tahini liquid and process until you have a creamy consistency.
- Add salt and pepper and taste.
Notes
If you are watching your fat intake, you can use spraying oil over the baking dish.
You can also substitute other root vegetables like fennel or beets depending on what's available. Think of a colorful display and you will know what to add. The more colorful the food you eat, the richer in phytonutrients it is. Which means more immunity-boosting, antioxidant, and anti-inflammatory properties. That's the beauty and gift of a rainbow diet!