Ingredients

• For the Roots:
• 2 pounds small root vegetables, cut in quarters (sweet potatoes, turnips, rutabaga, potatoes, beets)
• Olive oil
• Kosher salt
• 1 tbsp toasted sesame seeds
• 1⁄2 cup cilantro, chopped
• For the Dressing:
• 1⁄4 cup tahini
• 1 clove garlic
• 3 tbsp fresh lemon juice
• 2 tbsp olive oil
• 1 inch piece fresh turmeric (or 1⁄4 tsp ground turmeric)
• 1⁄4 tsp cayenne pepper
• 1⁄4 tsp freshly ground black pepper
• Kosher salt

Steps

• Preheat oven to 400° F.
• Place the roots onto a rimmed baking sheet. Drizzle with olive oil and kosher salt. Toss to evenly coat.
• Place in the oven and cook for 35-45 minutes or until the roots are tender and caramelized.
• Put all ingredients for the dressing into a blender and blend until smooth.
• Arrange the roots onto a platter and drizzle with the dressing. Top with sesame seeds and cilantro.
• Enjoy!