11/24/2025
Root vegetables are full of fiber, vitamins, and minerals. Choosing a variety of colors means you’re also getting lots of different antioxidants and nutrients, since the orange and purple colors, for example, indicate the presence of longevity-promoting compounds like beta carotene and anthocyanins, respectively. This recipe is from Dan Buettner's newest, best-selling cookbook, Blue Zones Kitchen One Pot Meals. (Book link: https://amzn.to/3J8h327)
ROASTED ROOT VEGETABLE MEDLEY
FOR THE MARINADE
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 teaspoons liquid aminos
1 tablespoon Dijon mustard
1 teaspoon herbes de Provence
1 garlic clove, grated
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
FOR THE VEGETABLES
4 carrots, peeled and cut into 1⁄4-inch-thick sticks about
3 inches long
2 yellow or red beets, peeled and cut lengthwise into thin wedges
1 to 2 parsnips (about 12 ounces), peeled and cut into 1⁄4-inch- thick sticks about 3 inches long
1 bunch red radishes (about 6 radishes), greens removed and bulbs quartered lengthwise
1⁄2 red onion, slivered
TO FINISH
Black Tahini Dressing (from ), or store-bought tahini dressing
1 tablespoon chives or other fresh herbs, finely minced
Preheat your oven to 425°F.
In a large bowl, whisk all the marinade ingredients together until everything is thoroughly combined and emulsified. Add the vegetables to the bowl and toss until they are thoroughly coated.
Spread the mixture out on a sheet pan and roast until everything is tender and beginning to brown nicely in places, about 30 minutes. If you give the pan a little shake and stir at around the 20-minute mark, that will help things cook more evenly.
Put the vegetables on a warmed serving dish, drizzle the tahini sauce on top, and sprinkle with the chives.
