Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Root veg with tahini-lemon drizzle recipe

6 ratings

Add a touch of colour to your Christmas dinner with these roasted root veggies. A zingy tahini drizzle helps bring the veg to life, and the parsley, lemon zest and olive oil mix gives a refreshing finish. See method

Serves 6
15 mins to prepare and 1 hr to cook
234 calories / serving
Healthy
Vegan
Vegetarian
Gluten-free
Dairy-free

Ingredients

500g carrots, scrubbed and halved or quartered lengthwise if large
450g raw beetroot, scrubbed and each cut into 8 wedges
500g parsnips, peeled and halved or quartered lengthways if large
3 tbsp olive oil
10g fresh thyme
2 tbsp tahini
1 unwaxed lemon, zested and juiced
15g fresh parsley, leaves finely chopped

Each serving contains

Energy
975kj
234kcal 12%
Fat
12g 17%
Saturates
2g 9%
Sugars
16g 18%
Salt
0.4g 6%

of the reference intake
Carbohydrate 22.3g Protein 4.5g Fibre 9.9g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Toss the veg with 2 tbsp oil and the thyme; season lightly. Arrange in a single layer over 2 large roasting tins. Cover with foil and roast for 45 mins until tender.
Meanwhile, in a small bowl, mix the tahini and lemon juice with 2 tbsp warm water until smooth, then season to taste.
In another small bowl, mix the lemon zest, parsley and remaining 1 tbsp oil.
Remove the foil from the roots, mix well, then return to the oven, uncovered, for a final 15 mins or until golden. Transfer to a serving platter. Drizzle over the tahini dressing and sprinkle with the parsley mix to serve.

See more Christmas recipes