Call me weird but I sort of like this winter weather. The grey skies and bitter cold chill give me a reason to cuddle up with a heated blanket, a cup of tea, a book of course, and warm roasted carrots and beets. These earthy vegetables just scream winter comfort food. I love roasting anything in general because the aromas fill the rooms. When I’m done I keep the oven door open to let it warm up the house a little. Works like a charm.
If you’re using red beets keep in mind they will stain all of your other food. The first time I roasted vegetables with beets everything had a pink/red stain, this doesn’t bother me but when it comes to taking pictures I prefer the contrasting orange and red! If you’re looking to avoid that I recommended down below to boil the vegetables separately, if you just want a quick easy dinner and don’t mind the bleeding color then just throw them in one pot.
I find that when it comes to root vegetables, simple is better. I like sticking to dried herbs and seasonings which brings out the earthly flavor. This alone is just delicious but when it’s paired with the tahini, that’s when it becomes serious comfort food. This tangy nutty sauce has made me wonder why I haven’t been using tahini more often. These vegetables make for a perfect lunch or dinner entrée or side. I hope these help keep you warm during this season’s cold, dull days.
1 pound beets peeled and chopped
1 pound of carrots scrubbed and chopped
3 tablespoons olive oil
Salt and pepper to taste
½ teaspoon garlic powder
1 teaspoon dried rosemary
¼ teaspoon dried thyme
Garnish with parsley
½ cup tahini
¼ cup warm water
1 tablespoon lemon juice
1 clove of garlic minced
Salt to taste
1. Preheat the oven to 425 degrees. Boil two separate pots of water and boil the carrots and beets separately for 10-20 minutes. Place carrots and beets on a baking pan, toss with olive oil and sprinkle with garlic powder, salt and pepper, dried rosemary and thyme. Let them bake for 30 minutes.
2. While they’re baking in another small bowl whisk together all the ingredients, serve the sauce over the vegetables when they’re done and top with some fresh parsley.