Thyroid-Balancing Roasted Vegetables with Tahini Dressing

Tired of sad, soggy roasted vegetables? This recipe will change your mind—and your thyroid health—with a vibrant array of roasted root vegetables tossed in a creamy, flavorful tahini dressing. Perfect for a quick and easy weeknight meal or as a healthy side dish for any occasion.

In the realm of vegetables, root vegetables often get overlooked in favor of their more glamorous counterparts. But these humble underground dwellers are packed with nutrients and flavor, making them a worthy addition to any plate. This recipe elevates root vegetables to their full potential with a combination of roasting and a zingy tahini dressing. The roasting process caramelizes the natural sugars in the vegetables, bringing out their sweetness and depth of flavor. The key is to roast the vegetables at a high temperature, which creates a crispy exterior while keeping the interiors tender and juicy. Don't overcrowd the baking sheet—give the vegetables plenty of space to roast evenly and develop those coveted browned bits. The tahini dressing is the perfect complement to the roasted vegetables. Tahini, made from ground sesame seeds, adds a rich, nutty flavor and creamy texture. Lemon juice brings a bright acidity that balances the richness of the tahini, while ginger adds a touch of warmth and complexity. A sprinkle of fresh parsley adds a final touch of freshness and vibrancy. This recipe not only tastes great but also supports thyroid health. Root vegetables, especially sweet potatoes and parsnips, are good sources of iodine, an essential nutrient for thyroid function. Tahini is also a good source of selenium, another important nutrient for thyroid health. So, next time you're looking for a healthy and flavorful side dish or a quick and easy weeknight meal, give this roasted root vegetable recipe with tahini dressing a try. It's sure to become a new favorite.

Prep time: 15 | Cook time: 25 | Serves: 4

Ingredients

• 1 large sweet potato, peeled and cut into 1-inch cubes
• 1 large carrot, peeled and cut into 1-inch cubes
• 1 large parsnip, peeled and cut into 1-inch cubes
• 1 tablespoon olive oil
• ½ teaspoon dried oregano
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 small handful of fresh parsley, finely chopped

Instructions

1. Preheat oven to 425°F (220°C).
2. In a large bowl, combine the sweet potato, carrot, parsnip, olive oil, oregano, salt, and pepper. Toss to coat.
3. Spread the vegetables on a baking sheet and roast for 20-25 minutes, or until tender and browned.
4. While the vegetables are roasting, make the tahini dressing. In a small bowl, whisk together the tahini, lemon juice, ginger, and salt until smooth.
5. Once the vegetables are done roasting, remove them from the oven and drizzle with the tahini dressing.
6. Garnish with fresh parsley and serve.

Why It Works

• Roasting the vegetables at a high temperature caramelizes their natural sugars, bringing out their sweetness and depth of flavor.
• Don't overcrowd the baking sheet—give the vegetables plenty of space to roast evenly and develop those coveted browned bits.
• The tahini dressing is the perfect complement to the roasted vegetables. Tahini, made from ground sesame seeds, adds a rich, nutty flavor and creamy texture.
• Lemon juice brings a bright acidity that balances the richness of the tahini, while ginger adds a touch of warmth and complexity.
• A sprinkle of fresh parsley adds a final touch of freshness and vibrancy.
• This recipe not only tastes great but also supports thyroid health. Root vegetables, especially sweet potatoes and parsnips, are good sources of iodine, an essential nutrient for thyroid function.
• Tahini is also a good source of selenium, another important nutrient for thyroid health.