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
- 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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