Miso-Roasted Roots with Tahini

Method

1. 1

   Step 1: Heat the oven to 220C / 425F. Keep the beets separate so they don't stain everything pink.

2. 2

   Step 2: Whisk the miso, maple, oil, and rice vinegar into a loose glaze. Toss the carrots and parsnips in most of it; toss the beets in the rest on their own corner of the tray.

3. 3

   Step 3: Roast for 35-40 minutes, turning once, until deeply caramelised and tender at the core.

4. 4

   Step 4: Meanwhile, whisk the tahini with lemon juice and enough warm water to make a pourable sauce.

5. 5

   Step 5: Pile the roots onto a platter, drizzle with tahini, and scatter with pumpkin seeds and dill.