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Roasted Winter Vegetables with Lentils and Tahini

For anyone trying to eat less meat and still get their protein, this is a beautiful, vibrant, nutrient-packed main course. For the rest of us, it's a lovely side dish to accompany a roast chicken on a cozy winter evening. The jewel tones of this recipe are amazing, but feel free to use any root veggie you like.

Chef Tip: Whenever we make lentils, we make twice the amount that the recipe calls for and save half for lunch the next day. You can toss them in a salad, sauté them, or smash them and make a hummus-style spread for a sandwich.


  • 2 pounds of root vegetables (carrots, sweet potatoes, yams, and beets) cleaned and cut into even pieces

  • Olive oil

  • Salt

  • Haven's Kitchen Golden Turmeric Tahini

  • 1 cup dried green lentils

  • 3 cups vegetable broth

  • A handful of parsley, chopped


Step 1

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

Step 2

Toss the veggies with a glug of olive oil, and a hefty pinch of salt

Step 3

Roast the veggies in a single layer, for about 30-40 minutes, until they’re all cooked through and crisping around the edges

Step 4

Meanwhile, cook lentils by putting them in a pot with the broth. Bring to a boil, then simmer for 20-25 minutes. Drain any excess liquid

Step 5

Once the lentils and the veggies are cooked, serve on a big platter, drizzled with Tahini and sprinkled with chopped parsley and salt

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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