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Give new life to roasted vegetables with a drizzle of a creamy, punchy dressing.

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Credit: Caitlin Bensel

Recipe Summary test

hands-on:
20 mins
total:
40 mins
Servings:
4
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The truth is, you can never go wrong with a roasted vegetable side dish, and this recipe is no exception thanks to vibrant beets, rainbow carrots, parsnips, and fennel. But this dish gets extra magic from a punchy poppy seed dressing that coats the colorful mixture of crisp-tender seasonal vegetables. While the veggies roast, mix up the dressing using a base of lemon, garlic, tahini, and olive oil. Flecked with parsley and studded with poppy seeds, it will brighten the entire dish and add a pop of flavor to your meal. Pro tip: Arrange vegetables in an even layer before roasting to ensure they pick up color and don't steam instead. 

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°F. Cut fennel bulb in half; remove core. Cut each half into quarters and separate layers.

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  • Place fennel, carrots, parsnips, and beets on a rimmed baking sheet. Drizzle with 2 tablespoons oil and season with ¾ teaspoon salt and the pepper. Toss to coat; spread in an even layer. Roast until tender when pierced with a fork and golden brown in spots, 25 to 30 minutes.

  • Meanwhile, stir together garlic and ¼ teaspoon salt in a small bowl. Mash with a fork until a paste forms. Add lemon zest and juice, tahini, and remaining 1 tablespoon oil, whisking until smooth. Stir in parsley, poppy seeds, and remaining ¼ teaspoon salt. Stir in 1 to 2 tablespoons warm water until dressing reaches desired pourable consistency.

  • Drizzle half of dressing over roasted vegetables; serve remaining dressing alongside. Top with fennel fronds.

Poppy Pros

These tiny seeds bring crunch to baked goods and salad dressings, and they also contain healthy fats, magnesium, and a hefty hit of calcium. Since you likely won't eat them by the tablespoon, find creative ways to add them to your diet, such as by topping oatmeal or yogurt.

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