Root vegetables are what the earth is giving us right now. They are inexpensive and chock-full of vitamins and minerals, but to be honest, they can be a little intimidating. What do you do with them? I love sauces, so I created a flavorful tahini sauce to drizzle on roasted vegetables. But before we get to the easy and delish recipe, here’s some motivation to start cooking with filling, low-calorie root vegetables:
1. They are packed full of fiber.
2. They contain complex carbohydrates to give you sustained energy.
3. They support the cardiovascular system.
4. They help you stay in tune with the earth.
5. They guard against serious diseases such as cancer.
Without further ado, get your sharp knife out and start chopping.
Roasted Root Vegetables with a Lovely Lemon Tahini Sauce
1 large Parsnip
1 large sweet potatoes (I used Japanese Sweet Potato)
2 garlic cloves
½ onion chopped
1 to 2 tbls of coconut oil
Salt and pepper to taste (I did not use salt and pepper on
Preheat oven to 400 and cover your roasting pan with parchment paper.
Chop the vegetables (I like smaller, fork ready size). Put all the chopped veggies in a bowl and toss with oil and seasoning if your using.
Roast the vegetables on 400 for about 25 to 30 minutes depending on the size of your cut vegetables.
½ cup tahini
2 garlic cloves
Juice of 2 large lemons
1/4 cup nutritional yeast (omit if you do not want a cheesy flavor)
2 tbsp Extra virgin olive oil
1/2 tsp kosher salt
freshly ground black pepper, to taste
¼ cup water, more for a thinner sauce
1. In a blender, add all ingredients and process until smooth. Pour the tahini sauce over the root veggies and enjoy!
For other options, put the veggies on a bed of quinoa, black rice, pasta, steamed greens or raw greens for a healthy filling meal. You can change up the veggies you use and make it your own creation. This recipe would be great with beets, daikon, Brussels’s sprouts or broccoli.
For more food inspiration, visit Paige Hinton at her website here.