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Root veg with tahini-lemon drizzle 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


  • 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

  • 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


  1. 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.

  2. Meanwhile, in a small bowl, mix the tahini and lemon juice with 2 tbsp warm water until smooth, then season to taste.

  3. In another small bowl, mix the lemon zest, parsley and remaining 1 tbsp oil.

  4. 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.

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