Caramelized Veggies With Poppy Seed Dressing

Caramelized Veggies With Poppy Seed Dressing

Caramelized Veggies With Poppy Seed Dressing


40 minutes

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Ingredients
  • 1 small bulb fennel, plus fronds for serving
  • 1 bunch rainbow carrots (1¼ lb.), halved lengthwise if large
  • 3 small parsnips (about 7 oz. total), halved lengthwise, or quartered if large
  • 2 medium (about 10 oz. total) beets (preferably golden), peeled and cut into 8 wedges
  • 3 tablespoons olive oil, divided
  • 1 ¼ teaspoons kosher salt, divided
  • ¼ teaspoon freshly ground black pepper
  • 1 small clove garlic, finely grated (preferably on a Microplane)
  • ½ teaspoon lemon zest plus 2 Tbsp. fresh juice (from 1 lemon)
  • 2 tablespoons well-stirred tahini (sesame paste)
  • ⅓ cup loosely packed fresh parsley leaves, finely chopped
  • 2 teaspoons poppy seeds
Details
  • Servings:   4
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
Cuisine
  • nordic

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