Roasted Parsnips and Carrots with Cumin and Green Tahini Dressing Recipe
Photo by Jen Rich
Serves 6

Roasted Parsnips and Carrots with Cumin and Green Tahini Dressing


This is a simple dish to serve as the main event (perhaps adding a little feta, green salad and some good, crusty bread) or as a lovely side to roast chicken, turkey, fish or meat. If you can get hold of some different coloured, heritage carrots, then this makes the dish look extra special.

  • 600g parsnips, peeled and halved lengthways (or quartered if they are particularly big)
  • 600g carrots, peeled & halved lengthways
  • 1 tsp cumin seeds
  • 2 tbsp olive oil
  • Salt and pepper

For the dressing:

  • 2 tbsp tahini
  • 1 lemon, juiced
  • 1 handful fresh coriander
  • 1 handful baby leaf spinach
  • 1 clove garlic, peeled and crushed
  • 6 tbsp water
  • A pinch of salt

To serve:

  • 1 handful coriander leaves, roughly chopped
  • ½ lemon, zested

Heat the oven to 200°C.

Put the parsnips, carrots and cumin seeds into a roasting dish. Drizzle with olive oil and add a pinch of salt. Mix well, then roast for 20 minutes. Using a spatula, flip them over and roast for a further 15 minutes or so, until cooked through and starting to go crisp and golden at the edges.

To make the tahini dressing, put all of the ingredients into a blender and mix well until smooth and creamy. You’re aiming for a thick pouring consistency. Add a little more water if needed.

To serve, drizzle the dressing over the vegetables and grate a little lemon zest on top (if using) and add a few fresh, torn coriander leaves.

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