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Root Vegetables

Roasted Root Vegetables with Spicy Tahini Dressing


  • Author: Lillian Jacobs
  • Total Time: 35 minutes

Description

 The root veggies in this recipe are appropriate for late winter/early spring. You can adjust this recipe for any time of the year by choosing vegetables fresh and local to you. 


Ingredients

Scale

Roasted Root Veggies: 

2 tbsp Farm True classic ghee, melted 

2 parsnips, peeled and chopped into coins 

1 fennel, greens tops cut off and sliced (tip: save the green tips for juicing, it’s delicious!) 

34 rainbow carrots, peeled and sliced into coins 

1 golden beet, peeled and sliced into coins 

1 tbsp Farm True Cooling Spice Blend 

1 tsp salt

Spicy Tahini Dressing

½ cup Extra Virgin Olive Oil 

¼ cup tahini 

12 chipotles in adobo sauce (omit for pitta imbalance)

Juice of 1 orange (omit and swap with lemon if not using chipotles)

½ tsp Farm True cleansing spice mix (you can omit the spice blend if you don’t have it)

¼ tsp turmeric 

¼ tsp salt


Instructions

  1. Line one large baking sheet with parchment paper or a silicon baking mat. 
  2. Preheat oven to 425F. 
  3. Toss chopped vegetables in a large bowl with melted ghee.  Add salt and cooling spice mix.
  4. Roast for 20-25 minutes, until vegetables are soft.  Stir occasionally. 
  5. While the veggies are roasting combine all of the ingredients in the Spicy Tahini Dressing in a food processor. Blend until smooth, adding water until you reach the desired consistency. 
  6. When the veggies are done roasting remove from heat. Drizzle the Tahini Dressing on top to serve. 

Notes

  • Use code Lillian15 at Farmtrue for 15% off ghee & spice blends used in this recipe.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes

Keywords: ayurvedic cooking, spring recipes, vegetarian dishes