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Root veg with tahini-lemon drizzle recipe
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6 ratings
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
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
Each serving contains
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Energy
975kj
234kcal
12%
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Fat
12g
17%
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Saturates
2g
9%
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Sugars
16g
18%
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Salt
0.4g
6%
of the reference intake
Carbohydrate 22.3g
Protein 4.5g
Fibre 9.9g
Method
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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.
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Meanwhile, in a small bowl, mix the tahini and lemon juice with 2 tbsp warm water until smooth, then season to taste.
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In another small bowl, mix the lemon zest, parsley and remaining 1 tbsp oil.
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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