Sheet Pan Maple-Tahini Roasted Root Vegetables
Sweet roasted root vegetables with a nutty tahini glaze, perfect for a weeknight side or main course. This Mediterranean-inspired sheet-pan recipe (gluten-free, vegan), ready in about 40 minutes, pairs carrots, parsnips, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz carrots
- 12 oz parsnips
- 3 tbsp olive oil
- 2 tbsp maple syrup
- 1/4 cup tahini
- 1 tsp dried thyme
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
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Equipment for this recipe
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Instructions
- Step 1: Preheat oven to 425°F. Peel and cut carrots and parsnips into 1-inch chunks.
- Step 2: In a large bowl, whisk together 3 tbsp olive oil, 2 tbsp maple syrup, 1/4 cup tahini, 1 tsp dried thyme, 1/2 tsp sea salt, and 1/4 tsp black pepper until smooth.
- Step 3: Toss chopped vegetables in the sauce until evenly coated, then spread in a single layer on a parchment-lined baking sheet.
- Step 4: Roast for 25 minutes, stirring once halfway, until vegetables are golden brown and tender when pierced with a fork.
