Explore Seasonal Abundance with this Tahini & Charred Onion Vinaigrette Roasted Vegetable Recipe

Chef Irving zesting lemon over a roasted vegetable dish
This simple, yet delicious recipe brings forth the best of Springtime flavors in our bioregion. The grounding roots, sweet citrus, farm grown vinaigrette and nourishing tahini blend together for a mouthwatering dish that’s bursting with flavor.

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1/2 bunch Parisian Carrots
1/2 bunchKyoto Carrots
1/2 bunchMixed Beets
1/2 bunchCilantro
4 ozTahini
1 Lemon
4 ozCharred Onion Vinaigrette (provided in Harvest Box)
Extra Virgin Olive Oil
as neededSalt & Pepper

Yield: 2 servings


 Start by preheating your oven to 350. While your oven is heating up, wash and clean the vegetables then cut them to your liking (setting aside the carrot tops for later use). 

Place the veggies on a tray, toss them with olive oil, salt and pepper, then put the tray in the oven to roast for 15 to 25 minutes. 

Grab the cilantro and carrot tops by the bunch and lightly chop then set aside. 

When veggies are done, place in a medium sized bowl and toss with the vinaigrette, seasoning the vegetables to your liking. 

Spread tahini onto a plate then place the roasted and tossed veggies on to the center. 

Toss your cilantro and carrot tops with a squeeze of lemon juice, a drizzle of oil, and seasoned with salt and pepper. 

Lastly, zest some lemon onto your plate and enjoy!