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Maple-Roasted Root Vegetables with Golden Yogurt Dressing

The more veggies, the better! We love this platter of fall bounty drizzled with a tangy, earthy Tahini dressing. Topped with toasted pepitas and mint, this warm salad is a fantastic side dish at a holiday dinner or as the show-stopping leading lady of a dinner party.

Chef Tip: Since we're cooking the roots on the same baking sheet, we're aiming to have them cook evenly. Cutting your veggies evenly sized. and giving them enough space on the baking sheet will ensure even cooking.


  • 1 large Delicata squash halved, seeded, and sliced into ½" rounds

  • 1 sweet potato, cut into bite-sized cubes

  • 1 parsnip, sliced into bite-sized rounds

  • 2 cups Brussels sprouts, trimmed and halved

  • Olive oil

  • Maple syrup

  • Salt

  • Haven's Kitchen Golden Turmeric Tahini

  • 1 tbsp Greek yogurt

  • Apple cider vinegar

  • A handful of chopped fresh mint leaves

  • A handful of pumpkin seeds, toasted


Step 1

Preheat oven to 425°F. Line a baking sheet with parchment paper

Step 2

In a large bowl, toss the vegetables with olive oil, a drizzle of maple syrup, and a pinch of salt

Step 3

Spread the vegetables out in a single layer on the baking sheet. Roast for about 30 minutes, until tender and golden brown

Step 4

Meanwhile, whisk together ½ pouch of Golden Tahini with the yogurt, a splash of apple cider vinegar, and a pinch of salt

Step 5

Dress the warm veggies with the yogurt dressing and garnish with the toasted pumpkin seeds and mint

Golden Turmeric Tahini

A fresh take on a Middle Eastern classic. Starring toasted sesame seeds, Extra Virgin olive oil, lemon & sumac. Gluten-free. Vegan, Non-GMO, Kosher…

This recipe is also great with our Red Pepper Romesco sauce.

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