About this recipe
This is a really simple, hassle-free dish that requires minimal effort but can look really impressive. Adding in spices such as nigella, fennel, cumin and coriander seeds to the roasting vegetables creates an amazing flavour to the dish and works perfectly with the creamy tahini sauce.
I love garnishing the dish with pomegranate seeds and mint which gives the root vegetables a real spark of colour and fresh flavour.
Shop this recipe:
- 2 Tbsp olive oil
- 1 Medium sized parsnip (around 300g)
- 300g Chantenay carrots (or normal carrots cut into batons)
- 300g New potatoes
- 1 tsp Fennel seeds
- 1 tsp Nigella seeds
- 1 tsp Cumin seeds
- 1 tsp Coriander seeds
- Salt and pepper
For the tahini sauce
- Juice of 1 lemon (around 50ml)
- 50g Tahini
- 1 tbsp Olive oil
- Salt and pepper
- Small clove garlic, crushed
- 25-50ml boiling water
- 25g Pumpkin seeds
- 30g Pomegranate seeds
- 20g Fresh herbs (mint, coriander or parsley)
- 15ml pomegranate molasses to drizzle
Preheat the oven to 180C.
Prepare your parsnips, carrot and potatoes by cutting the parsnips and carrot into roughly 5cm long batons and halving the potatoes to make sure all the vegetables are all roughly the same size. Pop all the veggies into a large baking tray along with the olive oil, salt and pepper and all the spices and roast in the oven for 30-40 minutes until tender.
Meanwhile, prepare the tahini sauce by combining the lemon juice, tahini, oil, salt, pepper and garlic in a bowl and mixing well. It should turn into a thick paste.
Once the vegetables have cooked, remove from the oven. Add the boiling water to the tahini sauce so it becomes pouring consistency and then pour over the roasted veg.
Finish the vegetables with the pomegranate seeds, fresh herbs, pumpkin seeds and a drizzle of pomegranate molasses.