There is something so comforting about roasted vegetables with a creamy sauce. Potatoes and carrots are some of my personal favorites, especially due to their ability to crisp up in the oven. I have found the key to getting perfectly crispy potatoes is evenly spreading the veggies on the pan before roasting so that there is a bit of space in between each. This may take a bit more time, but it is worth it!
Creamy sauces are a wonderful compliment to crisp roasted veggies. This miso-tahini dressing highlights the use of tahini for richness and a slightly nutty flavor. Miso provides a mildly sweet and salty punch that compliments the earthiness of the veggies beautifully. A bit of fresh parley on top adds a nice pop of color and freshness that is just perfect for Spring.
Enjoy this simple, delicious and nutritious dish alongside your favorite meal, and it is sure to be a hit!
- 1 pound yukon gold potatoes, peeled and cut into 1-inch cubes
- 3/4 pound carrots, sliced into 1/4-inch rounds
- 2 tablespoons extra-virgin olive oil
- 1/2 tsp pink Himalayan salt
- 1/2 tsp ground black pepper
- 1/2 tsp turmeric
- 1/4 cup chopped fresh parsley, for garnish
- 1/4 cup tahini
- 1 tbsp white miso
- 1/4 cup water
- 2-3 tbsp fresh lemon juice
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
- Combine the potatoes, carrots, olive oil, salt, pepper, and turmeric in a large bowl and mix well. Spread evenly onto the prepared baking sheet, allowing for some space between each piece (you may use two baking sheets, if necessary, to avoid overcrowding) so the veggies will get nice and crispy! Roast for about 40 minutes, until the potatoes are slightly browned and crisp.
- Meanwhile, combine all dressing ingredients in a small bowl and whisk well until creamy.
- Serve the veggies on a platter or in individual bowls with a generous drizzle of the dressing. Garnish with parsley for some freshness, and dig in!
