Root veg with tahini-lemon drizzle recipe
Add a touch of colour to your Christmas dinner with these roasted root veggies. A zingy tahini drizzle helps bring the veg to life, and the parsley, lemon zest and olive oil mix gives a refreshing finish.
See method- Serves 6
- 15 mins to prepare and 1 hour to cook
- 234 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 500g carrots, scrubbed and halved or quartered lengthwise if large
- 450g raw beetroot, scrubbed and each cut into 8 wedges
- 500g parsnips, peeled and halved or quartered lengthways if large
- 3 tbsp olive oil
- 10g fresh thyme
- 2 tbsp tahini
- 1 unwaxed lemon, zested and juiced
- 15g fresh parsley, leaves finely chopped
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 975kJ 234.0kcal
- Fat
- 12g
- Saturates
- 2g
- Salt
- 0.4g
- Sugars
- 16g
of the Reference intake
Carbohydrate 22.3gProtein 4.5gFibre 9.9g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Toss the veg with 2 tbsp oil and the thyme; season lightly. Arrange in a single layer over 2 large roasting tins. Cover with foil and roast for 45 mins until tender.
- Meanwhile, in a small bowl, mix the tahini and lemon juice with 2 tbsp warm water until smooth, then season to taste.
- In another small bowl, mix the lemon zest, parsley and remaining 1 tbsp oil.
- Remove the foil from the roots, mix well, then return to the oven, uncovered, for a final 15 mins or until golden. Transfer to a serving platter. Drizzle over the tahini dressing and sprinkle with the parsley mix to serve.
- See more Christmas recipes
