Perfect as a communal-table side dish or light meal alongside steamed lentils or toasted walnuts, today I am so excited to share my Honey-Roasted Root Vegetables with Tahini Yogurt. Made with immune boosting, anti-viral, anti-inflammatory, and antioxidant rich raw honey, warming cumin and coriander, and seasonal carrots, beets, and parsnips, these vegan root vegetables add vibrant color and nutrition to any plate. I serve my roasted root vegetables warm or at room temperature, topped with a generous dollop of creamy, creamy tahini yogurt, paired with a tall glass of fresh apple cider.
Honey-Roasted Root Vegetables
3 tablespoons raw honey (or pure maple syrup)
2 tablespoons olive oil
½ tablespoon ground coriander
¾ teaspoon ground cumin
3 fresh springs thyme
6 large carrots (about 1 ½ pounds), peeled and cut into batons
2 medium beets (about 1 pound), peeled and cut into batons
5 parsnips (about ½ pound), peeled and cut into batons
salt & pepper to taste
Preheat oven to 425 degrees F, rack in the middle.
In a large mixing bowl combine all ingredients until vegetables are well coated. Transfer to a parchment lined baking tray (9 x 13) and roast for 40 minutes, stirring gently once or twice, until vegetables are cooked through and glazed.
3 tablespoons tahini
2/3 cup coconut based natural flavored yogurt (I used CoYo)
juice of ½ lemon
1 clove garlic, minced
In a small bowl whisk together all ingredients until well combined.
Honey-Roasted Root Vegetables with Tahini Yogurt
1 recipe Honey-Roasted Root Vegetables (see above)
1 recipe Tahini Yogurt (see above)
2 tablespoons fresh cilantro leaves, roughly chopped
Transfer carrots from baking tray to a large serving platter. Serve warm or at room temperature, with tahini yogurt spooned on top, scattered with fresh cilantro.
Nutritional Information [per serving with Tahini Yogurt]
270 Calories, 38g Carbohydrates, 13g Fat, 4.5g Protein, 9.3g Fiber, 21.6g Sugar