Around the world with roasted roots

Sidonie Maroon, Culinary Educator for The Food Co-op 

A sheet pan of roasted roots is delicious—pair them with a protein and some greens, and you’ve got a satisfying meal. Now, to go one step further, let me introduce you to a technique I like to call “Same but Different.” The idea is simple: you use the same roasting method for each root vegetable but pair them with a different international flavor profile.

The Basics of Roasting Roots

Start with a rimmed sheet pan lined with parchment paper, preheat your oven to 425°F, and place the rack in the middle. Why parchment paper? No more burnt spots to scrub, no oily pans to soak—just quick, easy cleanup.

Roasting is one of my favorite cooking methods because it does the hard work for you. The hidden sugars in root vegetables caramelize, creating rich flavors, while the natural minerals shine. Except for some chopping, it’s hands off, so maximum flavor, minimum effort!

Now, let’s take our roots on a trip around the world.

Tahini and Lemon Carrots

Carrots are the crowd-pleaser of the root world, but pair them with Mediterranean flavors, and they become irresistible.

Start with five medium carrots, peeled and cut into sticks. Toss them with 2 tablespoons of olive oil, a sprinkle of salt, and a grind of black pepper. Spread them out in a single layer on your parchment-lined baking sheet and roast for 25 to 30 minutes, until tender, sweet, and just a little crisp around the edges.

While the carrots roast, whip up a tahini dressing. In a mini food processor, blend 4 tablespoons roasted tahini, 2 tablespoons lemon juice, 1 clove garlic, and ½ teaspoon salt. Once the carrots come out of the oven, drizzle them with the tahini sauce and top with crumbled sheep’s feta, chopped pistachios, and a handful of fresh mint.

Chorizo-Spiced Sweet Potatoes

Sweet potatoes are a natural canvas for bold flavors, and this chorizo spice mix is one of my favorites. It’s smoky, savory, and just a little spicy—the perfect foil for the sweet richness of the potatoes.

Start by peeling and cutting two medium sweet potatoes into sticks. Toss them with olive oil and this homemade chorizo spice blend: Grind together ¼ cup dehydrated onion flakes, 1 tablespoon sweet paprika, 1 tablespoon smoked paprika, 1 teaspoon coriander seed, 1 teaspoon fennel seed, 1 teaspoon sea salt. Roast the sweet potatoes for 25 to 30 minutes, and you’ve got a dish that tastes like it came straight from a tapas bar.

Miso-Glazed Parsnips

Parsnips don’t always get the love they deserve, but trust me, this miso glaze will change that. It’s sweet, savory, and packed with umami. Peel and cut four medium parsnips into sticks. In a small bowl, whisk together: 2 tablespoons white miso paste, 2 tablespoons oil, 1 tablespoon maple syrup, 1 tablespoon rice vinegar, 2 teaspoons toasted sesame oil, salt and pepper, to taste.

Toss the parsnips in the marinade, spread them on your baking sheet, and roast for 25 to 30 minutes. Garnish with chopped green onions and toasted sesame seeds.

Danish Celeriac

Celeriac (or celery root) is a bit of an underdog, but its nutty, slightly celery-like flavor makes it a standout when roasted. For this Scandinavian-inspired version, peel and cut one medium celeriac into sticks, toss with olive oil and salt, and roast as usual.

The Danish-style remoulade sauce is a star!  It’s creamy, tangy, and perfect for dipping. If you’ve never tried remoulade on roasted potato fries, let this be your excuse.

Same Technique, Endless Possibilities

And there you have it—five ways to take your roasted roots around the world. Once you’ve mastered the basic roasting technique, the possibilities are endless. Swap out the carrots for squash, the beets for turnips, or the sweet potatoes for rutabagas. Because a sheet pan of roasted roots isn’t just dinner—it’s a passport to flavor.

Danish Style Remoulade

Makes 1 cup

Easy

Excellent with all roasted roots!

Base

2 egg yolks

1 teaspoon brown spicy mustard

½ teaspoon maple syrup

1 tablespoon lemon juice

¼ teaspoon sea salt

⅛ teaspoon black pepper

¼ teaspoon turmeric powder

¼ teaspoon anchovy fish sauce

1 teaspoon prepared horseradish sauce

½ cup salad oil (I use avocado oil, don’t use olive oil) 

Additions

1 tablespoon dehydrated onion flakes

2 tablespoons minced dill pickles

2 tablespoons minced parsley

2 tablespoons sour cream

Directions

1. Assemble and prep ingredients.

2. Add base ingredients to a food processor. Slowly, with the machine running, pour the oil in a thin steady stream.

3. Add the additional ingredients and pulse briefly.

4. Store in the fridge for ½ hour to hydrate the onions and meld the flavors.

5. Use or keep refrigerated for up to 1 week. 

Ethiopian Style Beet and Potato Salad

Key Sir Alicha

Serves four

2 medium potatoes, like Yukon Gold, cut into a medium dice

2 medium beets, peeled and cut into a medium dice

1/2 of a medium onion, finely diced

Sea salt and freshly ground black pepper to taste

Dressing

1/4 cup avocado oil

2 tablespoons apple cider vinegar

1 clove garlic, minced

2 teaspoons fresh ginger, mince

1. Ready a big serving bowl. Bring a large pot of water to a boil and add a big pinch of salt. Add the diced potatoes, bring back to a full boil and cook for 5 minutes or until tender. Strain them into the serving bowl, using a spider, sieve, spoon skimmer or use a steamer basket.

2. Add the beets, bring back to the boil and cook until tender, about 5 to 7 minutes. Strain them in the same manner. Add onions and boil for one minute and strain them into the serving bowl.

3. While waiting for the veggies to cook, make the dressing. Dress the salad. It will need the salt and pepper to bring the flavors up and out. Not too much, but potatoes always need some salt. You will know when the dressing, potatoes and beets taste balanced between salty, sweet and sour. Freshly ground pepper and good salt really make this dish! 

Vegetarian Lentil Soup with Chorizo Flavors

Makes 3 quarts
A winner! Satisfying, colorful and hearty lentil soup that hits all the right flavor notes. Perfect for colder weather and will make enough for a group or family with extra for hot lunches.

Pre-soaking the lentils keeps them whole and avoids a mushy outcome.

Lentils

1 cup brown lentils

1 teaspoon sea salt

4 cups warm water

Sheet Pan

1 medium onion, cut into a medium dice

1 sweet red pepper, cut into a medium dice

2 carrots, cut into a medium dice

2 stalks celery, cut into a medium dice

4 cloves garlic, minced 

2 tablespoons olive oil

Bringing it all together

Chorizo spice mix:

¼ cup dehydrated onion flakes

1 tablespoon sweet paprika

1 tablespoon smoked paprika

1 teaspoon coriander seed

1 teaspoon fennel seed

1 teaspoon sea salt

4 cups water

28-ounce can diced tomatoes

2 tablespoons apple cider vinegar

1 teaspoon sea salt 

½ cup chopped parsley and/or cilantro

1 cup cooked kale, chopped (optional)

1. Rinse and soak the lentils in warm salted water for 1 ½ hours, and then drain.

2. Preheat the oven to 425 F and roast the prepared veggies, rubbed in olive oil, on parchment paper for 30 minutes.

3. Grind the spices together in a coffee or spice grinder. Chop the herbs. I used leftover chopped kale which is optional. I cook chopped kale either by blanching in salted water for about 5 minutes or until tender, or in the Instant Pot, with one cup of water for 3 minutes with a natural release. Once cooked — chop it finely. 

4. In a large soup pot, add the soaked lentils, water, roasted vegetables, tomatoes and spice mix. Bring to a low boil and reduce to a simmer, cook until the lentils are tender about 10 to 15 minutes. It’s important to cook them at a simmer or they will burst and turn mushy. When they are tender, turn off the heat, add the vinegar, salt, herbs and kale. Stir and taste. Correct with more salt if needed.

Note: You could cook the kale with the lentils, if it’s tender. If not, it’s better to have it cooked ahead of time and add it. It’s important that it’s super tender.

Lemon Tahini Parsley Sauce

Makes 1½ cups

2 cloves garlic, chopped

2 cups parsley, chopped

1 teaspoon sea salt

Juice of one medium lemon

⅓ cup extra virgin olive oil

⅓ cup toasted sesame tahini

1)     Using a food processor or blender: add the garlic and pulse until fine. Add water as necessary.

2)     Add the parsley, salt, lemon and tahini and pulse together.

3)     Slowly, add the oil while the machine is running until the sauce is creamy. The sauce will keep refrigerated for 1 to 2 weeks.