Garlic and Maple Syrup Roasted Vegetables with Hummus and Turmeric Tahini Sauce

"Roasted root vegetables are one of my favorites and will probably always be, love them! they’re easy to prepare, adaptable and delicious. There are so many things you can do with them. For some textural contrast simply add fresh vegetables, lettuce, roasted nuts or halloumi chunks after the tray is out of the oven. It’s also lovely served alongside roasted chicken or simply spooned over rice, as a side salad or on a bed of hummus. I thought turnips and carrots roasted with maple syrup, garlic and pistachios would be great for this winter season. I roasted the garlic cloves in their skin (which helps keep them moist and flavorful) and added a few chopped up shallots to complete this tasty side dish. It is basic but packed with a lot of flavor. Then served it with creamy hummus and a turmeric tahini sauce. This sauce is absolutely delicious and I’ll be drizzling it all over of my roasted veggies for the foreseeable future! Grab a fork and dig in!"
-- @anna_s_table
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  • Recipe Card
Prep time 50mins
Serves or Makes: 2

Recipe Card

Roasted vegetables


  • 1 pound root vegetables like turnips, carrots in different shapes and colors
  • 8 cloves garlic
  • 2 shallots, peeled and cut into wedges
  • 2 tablespoons maple syrup
  • 5 tablespoons olive oil
  • 4 sprigs thyme
  • 1 tablespoon lemon juice
  • 2 1/2 tablespoons freshly chopped pistachios
  • Salt and black pepper to taste


  • Step 1

    Peel and cut the carrots in half. Cut the small turnips in half, bigger ones in quarters. Combine the vegetables with the unpeeled garlic cloves, shallots, olive oil, maple syrup, thyme and lemon juice. Season with salt and pepper.

  • Step 2

    Bake for 20 minutes at 190°C. Remove from the oven, stir, sprinkle with pistachios and bake for 10-15 minutes more, or until lightly browned.

  • Step 3

    Drain the chickpeas, combine with all other ingredients in a food processor, and blend to a creamy purée.

  • Step 4

    Combine all ingredients for the tahini sauce in a bowl.

  • Step 5

    Serve the roasted vegetables with hummus, tahini sauce and micro greens. Sprinkle with chili peppers and black sesame, drizzle with olive oil and lemon juice. Enjoy!

Tahini turmeric sauce


  • 3 1/3 tablespoons tahini
  • 2 tablespoons juice of a lemon
  • 2 tablespoons soy sauce
  • 2 tablespoons turmeric
  • 1 tablespoon maple syrup
  • 3 1/3 tablespoons water
  • Salt and black pepper, to taste



  • 8 ounces canned chickpeas
  • 2 tablespoons greek yogurt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 teaspoon tahini
  • 2 tablespoons olive oil
  • 1 tablespoon sesame oil
  • 1 teaspoon lemon juice
  • Salt and black pepper, to taste

Finishing touch


  • Lemon juice, to taste
  • 1 tablespoon black sesame
  • Microgreens, optional for garnish
  • Chili flakes, optional for garnish
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