Dishing Up the Dirt

Roasted Roots With Turmeric-Tahini Sauce

This week it’s all about the root veggies for our CSA members. The mighty rutabaga is making its seasonal debut in their boxes along with many other delightful roots and I though this simple side dish of roasted veggies and a creamy tahini sauce would be a great recipe to highlight these seasonal gems. This recipe is as basic as they come but it packs a lot of flavor. It’s lovely served alongside roasted chicken or simply spooned over brown rice and lentils. The sauce is absolutely delicious and I’ll be drizzling it over all of my roasted veggies for the foreseeable future!

I hope the next time you find yourself at the farmers market you don’t rush by the rutabagas, turnips, parsnips or carrots. Some of these roots may not be the most attractive of the bunch (rutabaga I’m talking to you!) but damn, they’re so tasty that outside appearance really doesn’t matter here. Grab a fork and dig in!

Cheers from Tumbleweed Farm.

Roasted Root Veggies With Turmeric-Tahini Sauce

Prep Time: 15 minutes    Cook Time: 30-40 minutes    Serves: 4

  • 1 cup chopped sweet potato
  • 1 cup chopped rutabaga
  • 1 cup chopped parsnip
  • 1 cup chopped carrots
  • 1 cup chopped turnips
  • 3 tablespoons olive oil
  • salt and pepper to taste
  • fresh minced thyme for serving (optional)
  • 1/2 cup tahini
  • 2 tablespoons rice vinegar
  • 2 tablespoons low sodium tamari (or soy sauce)
  • 1 tablespoon freshly grated ginger
  • 3 teaspoons freshly grated turmeric (or 1 teaspoon ground)
  • 1 1/2 teaspoons pure maple syrup
  • 3/4 cup water


  1. Preheat the oven to 400F.
  2. Toss the chopped veggies with the oil, salt and pepper. Place on two rimmed baking sheets and roast in the oven until lightly browned and tender, about 30-35 minutes. Rotate the pans and toss the veggies halfway through cooking.
  3. While veggies roast prepare the sauce. With an immersion blender or small food processor combine all the ingredients and process until smooth and creamy. Taste for seasonings and adjust as necessary.
  4. To serve sprinkle the roasted veggies with a little fresh thyme and drizzle with the sauce.


*If you're veggies are fresh from the market no need to peel them *Cooking times will vary *Taste test as you go *Store extra sauce in an airtight container in the fridge for up to 5 days

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