Ingredients
- Main Ingredients:
Instructions
Preheat oven to 400°F. Toss the carrots, cauliflowers and red onion in half the olive oil and spread out in a single layer on a non-stick baking sheet. Roast in the oven for 30 minutes, tossing the vegetables on the tray after 20 minutes. When properly roasted, vegetables should be caramelized and starting to soften. It is fine if they have a “bite” to them.
Meanwhile, prepare rice according to package instructions.
While vegetables are roasting and rice is cooking, in a blender, puree the tahini paste, remaining olive oil, yogurt, garlic, lemon juice, water, salt and pepper until smooth. Consistency should be thick but not too stiff. Add the parsley and dill and continue to blend until smooth but small pieces of herbs are still visible.
To serve, mound the rice on a platter. Top with roasted vegetables and drizzle with herbed tahini sauce. Garnish with reserved herb sprigs.
Recipe for Roasted Root Vegetables
If our Roasted Vegetables with Herbed Tahini got you in the mood for more oven-roasted vegetable feasts, then this Roasted Seven Vegetable Couscous might be right up your alley. A fresh take on a classic of Moroccan cuisine, it’s the kind of meal that only passionate home chefs attempt, as it requires a delicate balance of herbs and spices in order to achieve its unique flavor finish. Roasting root vegetables in the oven—such as rutabaga and carrot in this dish—is a terrific way to release the full potential of their flavor in your dish.
How to Cook Rutabaga
First of all, in case you're not already familiar with this unique root vegetable, let’s answer one simple question: What is rutabaga? Also known as a swede, rutabaga is perhaps best described as a cross between a turnip and a cabbage. Its sweet, peppery flavor and soft, potato-like constitution make it apt for a variety of cooking methods. Here are some of the best ways to prepare rutabaga:
Roasted: Peel the rutabaga and cut it up into small cubes—around half an inch in size—much like when roasting other root vegetables. Season with pepper, olive oil, garlic powder, or whatever other spices take your fancy, and roast at 425 degrees Fahrenheit for 30–40 minutes. Test with a knife to ensure the flesh is cooked through.
Boiled: Peel and cut the rutabaga into inch-sized cubes. Bring water to a boil, then reduce heat and cook for 40 minutes until the flesh is easily cut with a knife.
Mashed: Peel and cut into inch-sized cubes. Bring water to a boil and add salt, thyme, and rosemary for extra flavor. Boil for 40 minutes, then drain and mash. Add pepper for a nice finishing touch.
Rutabaga is a root vegetable with a lot of upside. As we have seen, there are a lot of simple ways to prepare it, and it brings an extra dimension to dishes, as this Moroccan Spiced Roast Chicken with Pearl Couscous and Chickpea Stew demonstrates.
