Instructions

1. Roasted Vegetables: Preheat oven to 425ºF. Toss together sweet potatoes, carrots, parsnips, orange juice, olive oil, garlic, turmeric, cumin, paprika, salt, pepper, and cayenne (if desired). Arrange in single layer in parchment paper–lined baking sheet.
2. Bake, turning once, for 35 to 40 minutes or until golden brown and tender.
3. Topping: Meanwhile, stir together lemon juice, tahini paste, olive oil and 1 tbsp water until smooth. Stir in ranch dip and paprika.
4. Arrange roasted vegetables on platter and drizzle sauce over top. Garnish with cilantro.
5. Tip: Change up the vegetables: use potatoes, butternut squash and beets if desired

Cooking time (duration)

Prep: 15 min. Cook: 35 min.

Number of servings (yield)

4-6 servings

Category

Vegetable

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