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Roasted Root Vegetables

Roasted Root Vegetables

These tender caramelized roasted root vegetables make for a healthy fall-inspired side dish! Great for the holidays or everyday meals. Drizzle with lemon tahini dressing to really make all the flavors pop!

Author: The Urben Life

Meal Type: Milk Free

Cuisine: Other

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 2 servings

Calories: 358 kcal per serving

Ingredients

  • 5 - carrots
  • 4 - parsnips
  • 3 tablespoons - extra virgin olive oil
  • 1 tsp - thyme
  • 1 tsp - rosemary
  • 1 tsp - kosher salt
  • ½ tsp - black pepper
  • 2 tablespoons - tahini
  • 2 tablespoons - water
  • 2 tablespoons - lemon juice
  • 1 tsp - agave nectar
  • ½ tsp - ground cumin
  • Salt and pepper

Instructions

  1. Toss carrots and parsnips with olive oil and seasoning, then transfer to a prepared baking sheet.
  2. Roast at 425F for 30 minutes, flipping once halfway through.
  3. Meanwhile, blend dressing ingredients together until smooth.
  4. Drizzle dressing on top of roasted vegetables and enjoy!

Nutrition

Energy: 358 kcal | Total Fat: 9 g | Saturated: 5 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 0 mg | Total Carbs: 67 g | Fiber: 19 g | Sugars: 24 g | Proteins: 7 g | Sodium: 2,224 mg | Polyunsaturated: 6 g | Monounsaturated: 19 g

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