Roasted Root Vegetables & Red Onion with Tahini

September 21, 2014 § 1 Comment

root vegetables and Jerusalem cookbook

I’ve eaten this dish three times in the last week, and given that I tripled the recipe this time around, I don’t think I’m slowing down anytime soon. This recipe is from Jersualem, the cookbook where every dish you choose is better than the next, and you use lots of garlic and lemon juice, two of my favorite staples.

roasted root vegetables with tahini

Friday night my friends and I ate it along side this pasta dish (also from Jerusalem) and a kale salad tossed with cashews, dried apricots, lemon juice, and olive oil. Sunday found me cutting up more root vegetables, because my craving for these flavors still hadn’t been satisfied.

cutting up butternut squash

The original recipe calls for just butternut squash and red onion, but I find that this dish does well with a mixture of textures, so I like to include some crunchier vegetables, like carrots. I haven’t seen brussels sprouts or parsnips at my farmers market yet, but as soon as I do, I’m throwing them in. Green beans added to the pan part way through the roasting can also add a nice crunch (my roommate Hilary came up with this variation and it was a winner). I also have a hunch that sliced red grapes would add a nice sweetness and balance out the pungent garlic and tahini. Just add them in right before serving so they don’t get soggy.

cubed root vegetables tossed with olive oil

I like to mix in some arugula, lightly dressed with lemon juice and olive oil, to add some green stuff to the dish.

tahini dressing ingredients

I hope you try this recipe out in your kitchen and that it becomes a repeat player. It would make a nice addition to a Thanksgiving table, but please don’t wait that long to test it out.

roasted butternut squash and carrots

Roasted Root Vegetables & Red Onion with Tahini

Note: As mentioned above, you could try out lots of combinations of vegetables here, but I’m including the combination of squash and carrots, which I’ve tried many times over the last week. Brussels sprouts, parsnips, green beans, potatoes, and sweet potatoes are all fair game. If you add quicker cooking vegetables like green beans, throw them in towards the end so they don’t overcook.

  • 1 large butternut squash, cubed (see instructions below)
  • 8-10 carrots, peeled and cut into approx. 1 inch pieces
  • 2 large red onions, cut 1 inch wedges
  • 3 1/2 tablespoons tahini paste
  • Juice from 1 1/2 lemons, reserve the other 1/2 to dress the arugula
  • 2 tablespoons water
  • 1 small garlic clove, minced
  • 3 1/2 tablespoons pine nuts
  • 4 cups arugula
  • 1 tablespoon sumac or za’taar
  • 1 tablespoon parsley or cilantro, coarsely chopped
  • salt and pepper to taste
  1. Heat oven to 475 degrees.
  2. To cut up butternut squash, cut off top stem and bottom end of squash. Peel the squash with a vegetable peeler. Cut the squash in half horizontally, and then cut each piece in half again vertically. Scoop out the seeds (you could save them and roast them if you are feeling ambitious) and cut the pieces into cubes.
  3. Line two baking sheets with tin foil. Add squash cubes and carrots to one sheet, and the red onions to the other sheet. Drizzle each sheet of vegetables with olive oil, season generously with salt and pepper, and use your hands to toss the vegetables until thoroughly coated.
  4. Roast the red onions for 15 minutes (you want them brown around the edges), and the squash and carrots for 30-40 minutes, until they have some color to them and can be pierced with a fork. Let cool.
  5. To make the tahini dressing, whisk together the tahini, lemon juice, water, garlic and 1/4 teaspoon salt in a small bowl. Add water as needed so the dressing is creamy but pourable.
  6. Toast the pine nuts in a small saute pan spritzed with cooking spray. Watch them carefully! They can burn quickly.
  7. On a large platter, toss the arugula with the juice from the leftover 1/2 lemon and a couple of drizzles of olive oil.
  8. Top with the roasted vegetables and red onion, drizzle with the tahini dressing, and sprinkle with sumac and herbs. Season with salt and pepper to taste.


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