By theurbenlife.com
Roasted Root Vegetables
4 steps
Prep:10minCook:30min
Roasted Root Veggies! These tender caramelized vegetables make for a healthy fall-inspired colorful side dish! Great for the holidays or everyday meals. Drizzle with lemon tahini dressing to really make all the flavors pop.
Updated at: Thu, 21 Nov 2024 10:04:32 GMT
Nutrition balance score
Great
Glycemic Index
46
Low
Nutrition per serving
Calories919.5 kcal (46%)
Total Fat59.9 g (86%)
Carbs95.2 g (37%)
Sugars33.2 g (37%)
Protein11.7 g (23%)
Sodium2923.2 mg (146%)
Fiber26.5 g (94%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
5carrots
large, peeled and quartered
4parsnips
medium, peeled and quartered
3 tablespoonsextra virgin olive oil
1 teaspoonthyme
1 teaspoondried rosemary
1 teaspoonkosher salt
½ teaspoonfreshly ground black pepper
2 tablespoonstahini
2 tablespoonswater
2 tablespoonslemon juice
1 teaspoonagave nectar
½ teaspoonground cumin
salt
to taste
pepper
to taste
Instructions
Step 1
Toss carrots and parsnips with olive oil and seasoning, then transfer to a prepared baking sheet.
Step 2
Roast at 425F for 30 minutes, flipping once halfway through.
Step 3
Meanwhile, blend dressing ingredients together until smooth.
Step 4
Drizzle dressing on top of roasted vegetables and enjoy!
View on theurbenlife.com
↑Support creators by visiting their site 😊
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
