This is definitely not your average Thanksgiving side dish, but it’s always good to switch things up a bit, right? We made this dish a few weeks back for a dinner party and our guests loved it, so we decided to write it down to share with you guys.
It’s pretty simple – we simply roast carrots, peeled apples and sweet potatoes in warming, fall spices like nutmeg, cinnamon, ginger, cloves etc. and the serve with a slightly sweet, nutty cinnamon tahini sauce. Serve on a beautiful platter with fresh chopped herbs, chopped nuts and sauce on the side so your guests can serve themselves. (I, for example, douse mine in tahini, but my dad prefers them plain!)
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Not your average Thanksgiving side dish!
Ingredients
- 3 cups diced, peeled carrots
- 3 cups diced purple (or regular) sweet potatoes
- 3 cups diced, peeled apples
- 3 tbsp olive oil
- 1 tbsp maple syrup
- 3/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1/2 tsp ginger
- 3/4 tsp salt
- 1/2 tsp pepper
- Pinch cloves
- 4 tbsp fresh parsley
- 1 tbsp fresh thyme
- 1/3 cup chopped, toasted walnuts
Tahini Sauce:
- 1/2 cup tahini
- 1/3 cup water
- 1 tbsp + 2 tsp maple syrup
- 1 tsp apple cider vinegar
- 3/4 tsp cinnamon
- 1/4 tsp ground ginger
- 3/4 tsp salt
- Pinch nutmeg
Instructions
- Preheat oven to 375 F.
- Dice carrots, sweet potatoes and apples so that they are all similar in size.
- In a small bowl, whisk together olive oil, maple syrup and all spices and herbs. Pour over vegetables and toss to coat.
- Roast on a large sheet pan for 40-45 minutes, or until fork tender. Serve with chopped, toasted walnuts.
Tahini:
- Whisk all ingredients until smooth and creamy. Serve on the side.
Notes
We used purple sweet potatoes, but feel free to substitute with regular sweet potatoes if you can’t find any.
Keywords: thanksgiving, side dish
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