The perfect Thanksgiving side doesn’t exis…. wait a minute yes it does! This colorful, creamy, homey, rich, and root-y side dish made with roasted potatoes, carrots, sweet potatoes, and a decadent cinnamon tahini drizzle is everything. When I tell you that I could drink this sauce down for breakfast lunch and dinner, I’m not even joking.
I originally found this recipe via Pinterest and have made it a few times since. It felt too sweet for me with the apples and I’m not a walnut fan in general so the version below is how we plan to make it on the big day.
You could use any root vegetables you want too. I prefer it with carrots, sweet potatoes, and purple potatoes (I like the color aspect tbh!) but you could easily add turnips or even yellow onions for different flavors and textures.
Serves 4-6 (as a side dish)
– 6-7 medium to large carrots, peeled and cut into 1 inch pieces
– 5-6 chopped potatoes (we use a mix of purple potatoes and sweet potatoes)
– 3 tbsp, olive oil
– 1 tbsp, maple syrup
– 1 tsp, cinnamon
– 1/8 tsp, nutmeg
– 1/2 tsp, ground ginger
– 1 tsp, salt
– 1/4 cup, fresh parsley, chopped
– 1 tbsp fresh thyme, chopped
– 1/2 cup, tahini
– 1/2 cup, water
– 2 tsp maple syrup
– 1 tsp apple cider vinegar
– 3/4 tsp cinnamon
– 1/4 tsp ground ginger
– 1 tsp salt
1. Preheat oven to 375 F.
2. Chop carrots, potatoes, sweet potatoes however you like. I like them in bigger chunks that people can then cut on their own plates.
3. In a small bowl, whisk olive oil, maple syrup, cinnamon, nutmeg, ginger, salt, parsley, and thyme.
4. Pour over vegetables and toss to coat.
5. Roast on a sheet pan for 45-50 minutes, or until fork-tender.
6. While veggies are roasting, mix all sauce ingredients together until smooth.
7. Top veggies with sauce and garnish with chopped parsley.
Photo by Julia Dags.