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.