Maple-Glazed Carrots and Parsnips with Lemon-Zest Tahini

Roasted root vegetables with a sweet-tangy glaze and creamy tahini drizzle, perfect for weeknight dinners or holiday sides.

Cuisine: General

Category: Vegetarian

Prep: 15 minutes. Cook: 25 minutes.

Serves 6.

Ingredients

• 1.5 lbs carrots
• 1.5 lbs parsnips
• 3 tbsp maple syrup
• 2 tbsp olive oil
• 1/4 cup tahini
• 1, zested and juiced lemon
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F. Peel and cut carrots and parsnips into 1-inch thick coins, then toss with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a parchment-lined baking sheet.
2. Step 2: Roast for 25 minutes, stirring once halfway, until edges are caramelized and tender when pierced with a fork.
3. Step 3: Whisk 3 tbsp maple syrup, 1/4 cup tahini, 1 tbsp lemon juice, 1 tsp lemon zest, and 1 tsp dried thyme in a small bowl until smooth and creamy.
4. Step 4: Drizzle the tahini sauce over roasted vegetables and serve immediately, sprinkling with extra lemon zest.