INGREDIENTS

Any root vegetables will do, but as a base, I usually stick with:

Beets
Potatoes
Yams
Carrots

But there’s nothing stopping you from using like.. parsnips or turnips or rutabagas or other vegetables I never really cook with because my mom didn’t like them so I have had no exposure to them and never think to try them even now, three decades later.

Adding chickpeas, or certain brassicas like broccoli or cauliflower are also very good!

You can eat it as a side, or with a grain like rice or quinoa as a main.

Seasoning:
Salt
Garlic Powder
Cumin
Paprika
Thyme
Black pepper

Tahini sauce:
Tahini
Lemon juice
Water
Salt

DIRECTIONS:

1. Chop all your veggies into chunks that are roughly the same size. I would go with something bigger than dice but maybe a little smaller—or similar size to—standard ice cubes.
2. Toss them in some oil and seasoning (don’t be shy with it, especially if your veggie chunks are on the bigger side. Alternatively, if you’ve cut them much smaller, you may need less).
3. Roast at 400F for around 45 minutes (less if they’re smaller pieces). When you can pierce em with a fork, they’re ready.
4. Serve with tahini lemon sauce.

To make the tahini sauce, there’s not really a ”right” way to make it. The main thing is that you should have more tahini than anything else, but the rest is all preference.

You can try adding garlic (roasted garlic would be a delight) or cumin if you feel like changing it up.

Also, a little goes a long way. You can drizzle it over your veggies if you like, but I prefer to dip.

Sprinkle seasonings from higher up, like a foot or so above the food instead of a couple of inches. The granules disperse further when falling from higher up which ensures a more even distribution, and you don’t get clumps of seasoning on some bits and none on others.