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!
Crispy Roasted Potato and Vegetable Medley with Miso-Tahini Dressing
Ingredients
Veggies:
- 1 pound yukon gold potatoes peeled and cut into 1-inch cubes
- 1/2 pound carrots sliced into 1/4-inch rounds
- 3 tbsp olive or avocado oil
- 3/4 tsp pink Himalayan salt
- 1/2 tsp ground black pepper
- 1/2 lb fresh asparagus ends trimmed and spears cut in half
- 1 small head broccoli cut into florets
- 1/4 cup chopped fresh parsley for garnish
Dressing:
- 1/4 cup tahini
- 1 tbsp white miso
- 1/4 cup water
- 2-3 tbsp fresh lemon juice
Instructions
- Preheat oven to 400 degrees F. Line two large baking sheets with parchment paper.
- Combine the potatoes, carrots, 2 tablespoons olive oil, salt, and pepper in a large bowl and mix well. Spread evenly onto the prepared baking sheets, allowing for some space between each piece so the potatoes will get nice and crispy! Roast for about 20 minutes, then remove from the oven.
- Stir together the asparagus, broccoli, and remaining tablespoon of oil in a large bowl, then spread evenly onto the sheets with the potatoes and carrots. Return to the oven for 20-25 minutes, until the asparagus and broccoli are tender.
- 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!
