Roasted Roots with Smokey Seasoning and Tahini Dressing

Photo by Michael Piazza / Styled by Catrine Kelty / Recipes by JJ Gonson, Chef & Owner of Cuisine en Locale

Massachusetts farmers markets are full of carrots, beets, parsnips, potatoes and Brussels sprouts in the fall. Roast them separately, toss them together and serve with this bold, savory tahini sauce.

Serves 4–6 as a side

2–3 medium carrots, peeled and chopped
2 parsnips, peeled and chopped
2 potatoes, chopped
3–4 small beets boiled for 15 minutes, cooled, peeled and chopped
Optional: handful of Brussels sprouts, halved

FOR THE SEASONING MIX:
equal parts dried oregano, paprika, smoked paprila, urfa pepper or chili flakes, ground cumi, ground coriander, salt

FOR THE TAHINI DRESSING:
½ cup tahini
4 tablespoons tamari or soy sauce
2 tablespoons sesame oil or local pumpkin seed oil
2 tablespoons lemon juice
1 teaspoon salt

Toss each vegetable with oil and the seasoning mix (store leftovers in a jar).

Roast at 425°F, 20–30 minutes or until tender.

For the Tahini Dressing:
Blend until smooth. Drizzle on top of the roasted root vegetables or serve on the side.

This article is brought to you by Mass Farmers Markets, a nonprofit committed to expanding farmers markets throughout Massachusetts. Support local food systems and discover seasonal recipes like these by signing up for their newsletter and following @massfarmersmarkets on Instagram. Learn more about Cuisine en Locale at enlocale.com.