Roasted vegetables are a simple and delicious way to serve up a colourful and healthy combination of vitamins, minerals and dietary fibre. Root vegetables are fantastic for roasting and the preparation time is next to nothing, perfect for an almost effortless vegetarian dinner.
For this recipe I used a combination of organic carrots, potatoes and kumara (sweet potato), but any root vegetables would work wonderfully, including beetroot or parsnip. I added fresh zucchini towards the end for added vitamins and yum. The pumpkin and sesame seeds not only add a delicious texture and flavour but are a good source of zinc and calcium, respectively, for added nutrition : )
The dressing is simple to make and very, very tasty; add wasabi to taste, for the recipe below I have been a little restrained, I usually add about 1 to maybe 2 tsp because I simply adore it!! This vegan recipe is perfect for a filling dinner or great as a side when entertaining. Also delicious the next day, if there is any left over, it would make a great addition to your lunchbox.
Preparation time: 55mins
- 2 tbs vegetable or rice bran oil
- 500g (1 pound) potatoes
- 300g (10.5 oz) carrots
- 450g (16 oz) Kumara (sweet potato)
- 100g (3.5 oz) shallot bulbs
- 2-3 tsp sesame seeds
- 250g (9 oz) zucchini
- 50g (2 oz) pumpkin seeds
- ½ lemon, juice
Wasabi Tahini Dressing
- ¼ cup tahini
- ½ tsp miso paste
- 1 tbs olive or rice bran oil
- ¼-½ tsp wasabi paste, to taste
- ½ lemon, juice
- 2-3 tbs water
Preheat the oven to 210°C/410°F and add the 2 tablespoons of oil to a baking tray and place in the oven to warm.
Scrub/wash and dice the vegetables into large chunks; once the baking tray is warm carefully add the potato, carrot and kumara and whole shallot bulbs, drizzle over a little extra oil and sprinkle with sesame seeds. Roast in the oven for 30-35mins.
After 30-35 minutes add the zucchini and pumpkin seeds, squeeze over the lemon juice and shake the pan to toss through; return to the oven for 20 minutes or so until the vegetables are golden and deliciously roasted.
Meanwhile make the dressing by whisking all the ingredients together, adding the water a little at a time until you reach a nice smooth, reasonably thick sauce like dressing. Check for seasoning and add salt and pepper if you wish.
Once the vegetables are cooked remove from the oven and allow to cool, ever so slightly, tossing through the dressing and serving straight away while warm and delicious. Accompany with crusty bread or rice for great simple, easy and delicious vegetarian food.
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