Roasted Vegetables with Herbed Tahini

Ingredients

• ½ cup tahini paste
• ¼ cup olive oil, divided
• ¼ cup yogurt, plain
• 2 garlic cloves, peeled
• 3 tbsp lemon juice
• ¼ cup water
• ½ tsp kosher salt
• ¼ tsp black pepper, ground
• ½ cup parsley, roughly chopped (reserve some sprigs for garnish)
• ½ cup dill, roughly chopped (reserve some sprigs for garnish)
• 4 carrots, cut in half lengthwise if large
• 4 cups cauliflower, cut into 2-inch florets
• 1 red onion, cut into quarters through the root end so they hold together