Roasted Carrots, Apples and Sweet Potatoes with Cinnamon Tahini Drizzle

This is definitely not your average Thanksgiving side dish, but it's always good to switch things up a bit, right? We made these Roasted Carrots, Apples and Sweet Potatoes with Cinnamon Tahini Drizzle a few weeks ago for a dinner party and our guests loved it. We thought you might too!

It's pretty simple. We simply roast carrots, peeled apples and sweet potatoes in warming, fall spices like nutmeg, cinnamon, ginger, and cloves. Then, we serve everything drizzled with a slightly sweet, nutty cinnamon tahini sauce.

Finally, plate the colorful dish on a large platter with fresh chopped herbs, 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!)

If these tahini-drizzled roasted carrots and sweet potatoes set you on a tahini binge, we totally get it. And we've got you covered with these delicious recipes to enjoy tahini any time of day:

• Kale Tahini Caesar Salad (Vegan)
• Lentil-Stuffed Eggplant Boats with Tahini Sauce (Vegan)
• Tahini Thumbprint Cookies with Date Caramel Filling (Vegan and gluten-free)

Roasted Carrots, Apples and Sweet Potatoes with Cinnamon Tahini Drizzle

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• Author: Lexi
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: Serves 4-6 1x
• Diet: Vegan

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Description

Not your average Thanksgiving side dish!

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Ingredients

Scale 1x2x3x

• 3 cups diced, peeled carrots
• 3 cups diced purple (or regular) sweet potatoes
• 3 cups diced, peeled apples
• 3 tablespoon olive oil
• 1 tablespoon maple syrup
• ¾ teaspoon cinnamon
• ⅛ teaspoon nutmeg
• ½ teaspoon ginger
• ¾ teaspoon salt
• ½ teaspoon pepper
• Pinch cloves
• 4 tablespoon fresh parsley
• 1 tablespoon fresh thyme
• ⅓ cup chopped, toasted walnuts

Tahini Sauce:

• ½ cup tahini
• ⅓ cup water
• 1 tablespoon + 2 teaspoon maple syrup
• 1 teaspoon apple cider vinegar
• ¾ teaspoon cinnamon
• ¼ teaspoon ground ginger
• ¾ teaspoon salt
• Pinch nutmeg

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Instructions

1. Preheat oven to 375 F.
2. Dice carrots, sweet potatoes and apples so that they are all similar in size.
3. In a small bowl, whisk together olive oil, maple syrup and all spices and herbs. Pour over vegetables and toss to coat.
4. Roast on a large sheet pan for 40-45 minutes, or until fork tender. Serve with chopped, toasted walnuts.

Tahini:

1. 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.

• Category: Side Dish
• Method: Oven

Keywords: thanksgiving, side dish