Roasted Root Vegetables with Tahini Basil Drizzle

Brighten up roasted vegetables with this rich and creamy tahini basil sauce.
Roasted Root Vegetables with Tahini Basil Drizzle recipe

Roasted Root Vegetables with Tahini Basil Drizzle

  • 6Servings


  • 4 tricolor carrots, cut into ½-inch sticks

    4 parsnips, cut into ½-inch sticks

    5 tbsp olive oil, divided

    ¼ tsp each sea salt and ground black pepper, divided

    ¾ cup loosely packed fresh basil

    3 tbsp tahini

    2 tbsp red wine vinegar

    1 tbsp raw honey

    2 tbsp crumbled full-fat feta cheese

    2 tbsp pomegranate seeds


1. Preheat oven to 375°F. Divide carrots and parsnips between two large parchment-lined baking sheets; divide 1 tbsp oil and 1/8 tsp each salt and pepper among sheets. Toss to coat. Bake until softened and just starting to brown on edges, about 30 minutes.

2. Meanwhile, in a small blender combine basil, ¼ cup water, tahini, vinegar, honey, remaining ¼ cup oil and remaining ⅛ tsp each salt and pepper. Blend until smooth. Add 1 to 2 tbsp water to thin, if necessary, to achieve a drizzling consistency.

3. Arrange vegetables on a platter, drizzle with sauce and sprinkle with cheese and seeds.

Nutrition Information

  • Serving Size: 1/6 of recipe
  • Calories: 216
  • Carbohydrate Content: 17 g
  • Cholesterol Content: 3 mg
  • Fat Content: 16 g
  • Fiber Content: 4 g
  • Protein Content: 3 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 146 mg
  • Sugar Content: 8 g
  • Monounsaturated Fat Content: 10 g
  • Polyunsaturated Fat Content: 3 g