Root veg with tahini-lemon drizzle recipe

Name: Root veg with tahini-lemon drizzle
Yield: Serves 6
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

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

Shop your ingredients

Tesco Carrots Loose
500g carrots, scrubbed and halved or quartered lengthwise if large
£0.12
£0.75/kg
Tesco Organic Beetroot 450g
450g raw beetroot, scrubbed and each cut into 8 wedges
£2.20
£4.89/kg
Tesco Parsnips Loose
500g parsnips, peeled and halved or quartered lengthways if large
£0.36
£1.70/kg
Tesco Olive Oil 250Ml
3 tbsp olive oil
£3.10
£12.40/litre
Tesco Fresh Cut Thyme 20G
Aldi Price Match
10g fresh thyme
£0.50
£25.00/kg
Tesco Tahini 300G
2 tbsp tahini
£3.10
£10.33/kg
Tesco Lemons Each
1 unwaxed lemon, zested and juiced
£0.37
£0.37/each
Tesco Fresh Cut Flat Leaf Parsley 30G
Aldi Price Match
15g fresh parsley, leaves finely chopped
£0.50
£16.67/kg

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.