Preheat the oven to 180℃.
Place the prepared carrot, beetroot, parsnip, sweet potato, onion, garlic and thyme in a large baking tray. Drizzle with olive oil and toss to combine. Season with salt and pepper.
Roast for 20 minutes then remove from the oven. Remove 2-3 garlic cloves and set aside. Add the mushrooms and toss to combine.
Return the tray to the oven and continue to roast for an additional 20-25 minutes or until the vegetables are tender.
In the meantime, prepare the Garlic and Herb Tahini Dressing by combining all ingredients for the dressing and the reserved garlic cloves in the bowl of a small food processor. Blitz to combine. Alternatively, place the ingredients in a medium bowl and whisk to combine.
Drizzle the dressing over the roasted vegetables. Sprinkle with additional parsley and sesame seeds.
Ingredients
Directions
Preheat the oven to 180℃.
Place the prepared carrot, beetroot, parsnip, sweet potato, onion, garlic and thyme in a large baking tray. Drizzle with olive oil and toss to combine. Season with salt and pepper.
Roast for 20 minutes then remove from the oven. Remove 2-3 garlic cloves and set aside. Add the mushrooms and toss to combine.
Return the tray to the oven and continue to roast for an additional 20-25 minutes or until the vegetables are tender.
In the meantime, prepare the Garlic and Herb Tahini Dressing by combining all ingredients for the dressing and the reserved garlic cloves in the bowl of a small food processor. Blitz to combine. Alternatively, place the ingredients in a medium bowl and whisk to combine.
Drizzle the dressing over the roasted vegetables. Sprinkle with additional parsley and sesame seeds.