Roasted Root Vegetables with Tahini Basil Drizzle

Brighten up roasted vegetables with this rich and creamy tahini basil sauce.



  • 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