Roasted Carrots and Parsnips with Sesame Sauce
Prep time
Cook time
Total time
You can vary the ratio of parsnips to carrots depending on what you have and what you like. If you make this in advance, the sauce will thicken on the veggies--still delicious, just different!
Serves: 4 servings
For the vegetables:
  • 2½ cups parsnips, peeled and trimmed and cut into sticks (5 to 6 large parsnips)
  • 2½ cups carrots, peeled and trimmed and cut into sticks (5 to 6 large carrots)
  • 2 tablespoons safflower or olive oil
  • ½ teaspoon salt
For the sauce:
  • 2 tablespoons tahini
  • 1 tablespoon sugar
  • pinch salt
  • 1 tablespoon plus 1 teaspoon soy sauce
  • 1 tablespoon plus 1 teaspoon rice wine vinegar
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons peanut butter
To serve:
  • ½ sheet nori
  • about 1 teaspoon toasted sesame seeds
Roast the veggies:
  1. Place the carrots and parsnips on a baking sheet. Toss with the safflower oil and salt. Roast for about 25 minutes, until the veggies are just turning golden but aren't yet crisp. Set aside.
Toast the nori:
  1. While the oven's on, place the sheet of nori right on a rack. Toast for about 1 minute, watching carefully. You want it to darken slightly and turn brittle but not burn.
Make the sauce:
  1. In a small food processor, combine all the ingredients for the sauce. Pulse to blend, adding up to a tablespoon of water to help the ingredients come together.
Finish the dish:
  1. Scrape the roasted veggies into a large bowl. Toss with most of the sauce, reserving some to put on top. Cut the nori into thin shards. Garnish each serving with some sesame seeds, nori, and extra sauce.
Recipe by Big Girls Small Kitchen at