Roasted Root Veggies with Tahini Dressing

Roasted Root Veggies with Tahini Dressing

Vitamin Bomb Roasted Root Veggies

A full spread of roasted root vegetables including carrot, parsley root and beetroot. Paired with a light and nutty tahini dressing. These roasted root veggies can serve as the perfect side dish to your grilled meat or roasted turkey at Christmas. Christmas is coming soon and it’s the perfect time to start collecting recipes for your holiday menu!

This plate is not just pretty and colorful, it is also very healthy. These vegetables are a great source of important minerals and vitamins. Which are difficult to get during autumn and winter with limited local seasonal veggies. But thankfully we can count on carrot, parsley root and beetroot during winter time. They will keep longer than many others if stored properly.


The World Famous Carrot

Carrots are world famous because they can be found and used all over the world. This vegetable is generally used in many cuisines. And there are countless variations of carrots’ preparation methods. Carrots are best known for their beta-carotene content. The nutrient was named after the carrot. It contributes to the orange color of carrot. Beta carotene is an antioxidant that your body converts into vitamin A. It promotes good vision and is important for growth, development, and immune function. Most people can get enough beta carotene through their food without having to use supplements. Luckily, the beta-carotene in carrots is surprisingly heat-stable according to the studies. But do not overcook and over roast!


Store carrots away from apples, pears, potatoes, banana. And all veggies and fruits that produce ethylene gas, because they will make the carrots turn bitter.


The Forgotten Vegetable – Parsley Root

Parsley root has become a forgotten vegetable in many countries. I really don’t understand why. We use its green leaves daily, but if I want to cook a delicious chicken stock, I have to order parsley root in the grocery, because they don’t have it in their selection. Parsnip is known better, it looks like parsley root, but it’s not the same. Their taste is different. Parsley root is a great source of fiber and vitamin C, two nutrients that are vital for a healthy immune system. It contains more essential vitamins and minerals, like folate, magnesium, zinc, potassium, phosphorus and iron. Try our Salmon with Dill Sauce and Parsley Root Puree and Chicken Stock recipes and you will find that the parsley root has been unworthily forgotten.


Versatile Beetroot

Beetroot is one of my favorite vegetables. Beetroot can be made in many ways. They are used as a food, food coloring and medical plant. Beetroots are eaten boiled, roasted, or raw, and alone or combined with other vegetables. I combined with other root vegetables in this dish. If you look at our site you will see we used it for soup, brownie, salad, gnocchi.

Beetroots are a great source of many essential vitamins and minerals too, such as folate, manganese, potassium, iron, and vitamin C. Beetroots and beetroot juice are very high in nitrates. Research shows that diets rich in nitrites and nitrates can have positive health effects to lower blood pressure levels and decrease risk of many diseases.

Carrot is orange because of beta-carotene. And betanin is the most common pigment in beetroots, responsible for their strong red color. This red color compound is not broken down in the body, and in higher concentrations temporarily makes reddish color to urine or stools. The visual similarity of the blood in the stool may be of concern. Don’t worry, it’s harmless! Never forget what you ate!


Mixing Veggies:

Roasted Root Veggies with Tahini Dressing

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 2
Author: Andrea


  • 6 carrots
  • 2 parsley roots peeled, cut half or quartered lengthwise if it’s thick
  • 3 red beetroot cooked, quartered
  • 2 yellow beetroot cooked, quartered (Use extra red if you do not have yellow.)
  • 1 tbsp caraway seeds ground
  • 4 tbsp olive oil
  • 1 tsp salt
  • 2 tbsp tahini
  • 4 tbsp coconut yogurt
  • 2 tbsp sesame oil olive oil
  • 1 tbsp water or more if necessary
  • 1 handful parsley finely cut


  • Preheat the oven to 190°C.
  • Line a baking tray with parchment paper (or silicone baking sheet if you have). You can skip this step, but it’s easier to wash the tray if you use it.
  • Mix olive oil with ground caraway seeds and salt in a big bowl.
  • Put vegetables into the mixture and toss them.
  • Place the vegetables to the baking tray in single layer and bake for 25 minutes.
  • Turn the veggies and bake 5 minutes more. (Use air circulation mode in the oven if it’s possible.)
  • Meanwhile make the tahini dressing. Mix tahini, coconut yogurt, sesame oil and water. If it’s too thick or not creamy enough, add one more tablespoon water in it. Taste, and season it with salt.
  • Place roasted root vegetables to serving plate and drizzle with tahini sauce. Sprinkle with finely cut parsley. Enjoy!