Cinnamon-Roasted Carrots & Parsnips with Tahini

Prep: 10 minutes | Cook: 30–35 minutes

Ingredients

For the roasted vegetables

• 4 medium carrots, peeled and cut into 2-inch pieces
• 3 medium parsnips, peeled and cut into 2-inch pieces
• 1½ Tbsp olive oil
• ½ tsp ground cinnamon
• ¼ tsp ground ginger
• ¼ tsp ground cumin
• ¼ tsp sea salt
• Freshly ground black pepper, to taste
• 2 Tbsp pumpkin seeds, for garnish
• 2 Tbsp chopped fresh parsley, optional

For the tahini drizzle

• 3 Tbsp tahini
• 1½ Tbsp fresh lemon juice
• ½ tsp honey or maple syrup
• ¼ tsp grated fresh ginger
• 2–3 Tbsp warm water, as needed
• Pinch of sea salt

Preparation

1. Preheat oven to 400°F and line a large baking sheet with parchment paper.
2. Place carrots and parsnips on the baking sheet. Drizzle with olive oil and sprinkle with cinnamon, ground ginger, cumin, salt and black pepper.
3. Toss until the vegetables are evenly coated, then spread them into a single layer.
4. Roast for 30–35 minutes, turning halfway through, until tender and lightly caramelized around the edges.
5. While the vegetables roast, whisk together tahini, lemon juice, honey or maple syrup, fresh ginger and salt.
6. Add warm water, 1 tablespoon at a time, until the dressing reaches a smooth, pourable consistency.
7. Arrange the roasted carrots and parsnips on a serving platter.
8. Drizzle generously with the tahini sauce.
9. Sprinkle with pumpkin seeds and fresh parsley, if using, and serve warm.

Approximate Macros — per serving

Calories: 245 | Protein: 5g | Carbs: 30g | Fat: 13g | Fiber: 7g

Chinese Medicine Perspective

Carrots and parsnips are naturally sweet, grounding root vegetables that beautifully reflect the energy of the Earth element and Spleen/Stomach. Their downward-growing nature also mirrors Autumn’s movement inward and downward—the seasonal shift from expansion toward consolidation and conservation.

Cinnamon and ginger add gentle warmth, supporting the digestive center as temperatures begin to fall. Tahini and sesame bring richness and a moistening quality that is particularly welcome during Autumn’s dry Metal season, while the small amount of pungent ginger encourages movement rather than stagnation.

Roasting concentrates the vegetables’ natural sweetness and transforms them into a deeply comforting dish that supports the transition from Earth to Metal: nourishment before release, grounding before letting go.

Body as Oracle

What helps me feel rooted when the world around me is changing?

As you eat, notice the qualities of the root vegetables themselves: warm, sweet, earthy and grounded.

Consider:

Where are my roots? What nourishes them? And what helps me remain grounded while still allowing change?

Easy Swaps

Use sweet potato or butternut squash in place of either the carrots or parsnips. For a nutty variation, replace pumpkin seeds with chopped walnuts. For a more savory version, omit the honey or maple syrup and add a pinch of thyme to the tahini dressing.

Batch Tip

Roast a double batch of the carrots and parsnips and refrigerate for up to 4 days. Use leftovers in warm grain bowls with quinoa, lentils or chickpeas, or serve alongside roasted chicken, salmon or tofu.

Keep the tahini dressing refrigerated separately and thin it with a teaspoon or two of warm water before serving.

Seasonal pairing: These would be especially lovely alongside the Creamy Ginger & Butternut Squash Soup, creating a warming, grounding meal that bridges Late Summer’s Earth element with Autumn’s Metal element.