Roasted Winter Vegetables with Matcha Tahini Dressing

Roasted vegetables don’t tend to seem exciting at first glance, but let me tell you that this matcha and tahini based dressing is knock-your-socks-off delicious.

Drizzled on top of winter root vegetables and some cauliflower, this side dish is hearty enough for a small plant based meal and excellent served alongside roasted chicken or salmon.

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YOU WILL NEED

• 2 parsnips, cut diagonally into 1 inch pieces

• 2 carrots, cut diagonally into 1 inch pieces

• 1 pound cauliflower florets

• 1 beet, peeled and cut into 1 inch pieces

• 2 turnips, peeled and cut into 1 inch pieces

• 2 shallots, cut into 1 inch strips lengthwise

• 2 tablespoons avocado oil, melted ghee or coconut oil

• 2 teaspoons fine sea salt

• 1 teaspoon cumin

• 1 teaspoon sweet paprika

• Matcha Tahini Dressing (recipe below)

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TO MAKE

Preheat the oven to 400F.

In a large bowl, toss together the parsnips, carrots, beet, turnips, shallots, avocado oil, salt, cumin, and paprika. Arrange on a lined baking sheet and bake until golden brown, about 30-35 minutes.

Place the roasted vegetables in a large serving bowl and top with Matcha Tahini Dressing.

Serve right away.

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for the MATCHA TAHINI DRESSING

• 2 tablespoons tahini

• Zest and juice from one lemon

• 1 tablespoon apple cider vinegar

• 1 tablespoon olive oil

• 1 tablespoon honey or maple syrup

• 1 garlic clove, finely grated

• 1 1/2 teaspoons matcha

• 1/2 teaspoon salt

• 1/4 teaspoon cumin

In a small bowl or pitcher, thoroughly whisk the lemon, vinegar, olive oil, honey, matcha, salt, and cumin. Use right away or refrigerate in a sealed container for up to 1 week.

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