Roast Roots with Tahini (4)

A winter vegetable dish from Nigel Slater.

Roast Roots with Tahini (4)
Print Recipe
Roast Roots with Tahini (4)
Print Recipe
  1. Set the oven at 200C/gas mark 6. Scrub the beetroots and carrots. Cut the carrots in half lengthways and each beetroot into thick wedges, and drop them into a large mixing bowl.
  2. Peel the pumpkin, remove the fibres and seeds, then cut into wedges and add to the bowl.
  3. Pour the olive oil over the vegetables and the za’atar and add a grinding of pepper and salt. Toss all the vegetables together so they are well coated with the oil and spice mix, then transfer to a roasting tin.
  4. Bake for 45-60 minutes, turning them over halfway through. Test the vegetables with a metal skewer after about 40 minutes. They are ready when it goes through the flesh easily.
  5. While the roots are roasting, make the dressing. Mix the yogurt, tahini and lemon juice, beating in 1 tbsp or so of water if it won’t fall easily from the spoon.
  6. When the roots are thoroughly tender and lightly browned, serve them with the tahini dressing.
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