Roasted Root Vegetables with Tahini Drizzle
I am always on the lookout for nutrient-packed recipes, and this one that I have adapted from The Doctors Kitchen is amazing! It is super easy to make, and I lo
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at leahmillertherapy.com.
Cooking tools:
- Cast iron skillet
- Kitchen scale
- Oven
- Baking sheet
- Cutting board
- Chef's knife
- Measuring spoon
Ingredients
- 2 Tbsp olive oil
- 1 Medium-sized parsnip
- 3 carrots, cut into sticks
- 10 ounces of multi-colored potatoes
- 1 tsp Fennel seeds
- 1 tsp Cumin seeds
- 1 tsp Coriander seeds
- Salt
- pepper
- 1 tbsp of pumpkin seeds
- 2 tbsp of pomegranate seeds
- 1/2 Tbsp of fresh herbs (mint, coriander or parsley)
- 2 Tbsp of Tahini
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