Recipe: Dill Flavored Autumn Roasted Root Vegetables

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by Caryn Dugan, STL Veg Girl

KMOV.com

Posted on October 29, 2013 at 3:18 PM

2-2 ½ lb root vegetables (carrots, parsnips, sweet potatoes, beets, turnips, rutabagas), peeled and cut into uniform sizes (a little bit larger than bite sized)
One onion, peeled and cut into fourths
5-6 garlic cloves, peeled
Olive oil to coat the vegetables
Fresh or dried dill

Preheat your oven to 400°.  In a large mixing bowl, toss all the vegetables in the olive oil.  Lay the vegetables out on a baking pan and try not to let them overlap so they cook evenly.  Sprinkle a little salt and dill over them.  Bake for 45 minutes and turn them every 15-20 minutes.  Serve immediately with Tahini Dill Sauce (recipe follows).

Tahini Dill Sauce

¾ C tahini paste (mulled sesame seeds)
¼ C water
1 tsp garlic powder
Juice of ½ lemon
1 TBS olive oil
2 TBS balsamic vinegar or champagne vinegar
Scant of salt
Handful of fresh dill or 2 TBS of dry dill

Blend all ingredients together; add more water as needed if it is too thick. Add dill at end and continue to blend for another couple of seconds.  Serve immediately. 
 

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