Roasted Root Vegetables with Sorghum Pilaf and Tahini Sauce

The combination of nutty sorghum, roasted root vegetables, and creamy tahini sauce makes this dish an incredibly satisfying side. The roasted carrots and parsnips add a natural sweetness, while the sorghum pilaf brings a chewy, hearty texture. Drizzled with a rich tahini sauce, this dish is a delightful fusion of flavors and textures, perfect for any occasion, from a holiday feast to a casual weeknight meal.

Full Recipe:

1 tablespoon olive oil

1 cup diced yellow onion
1 tablespoon minced fresh garlic
½ teaspoon cumin

½ teaspoon coriander
¼ teaspoon cinnamon
1 cup dry pearled sorghum

1½ cups low-sodium vegetable or chicken broth
1 dried bay leaf
Kosher salt and black pepper to taste

⅓ cup diced dried black mission figs
¼ cup chopped fresh parsley
¼ cup chopped fresh cilantro

1 teaspoon minced fresh lemon zest
1 tablespoon fresh lemon juice
1 pound multi-colored carrots, scrubbed and halved

1 pound parsnips, peeled and halved
1 tablespoon olive oil
1 tablespoon honey

½ teaspoon ground coriander
½ teaspoon ground cumin
¼ cup tahini

3 tablespoons fresh lemon juice
2 teaspoons honey
1 teaspoon grated fresh garlic

½ teaspoon coriander
2–3 tablespoons water

Directions:

Sorghum Pilaf: Heat olive oil in a saucepan over medium heat, then add onions and cook for about 6 minutes until translucent. Add garlic and cook for an additional 30 seconds. Stir in cumin, coriander, and cinnamon, and cook for another 30 seconds. Stir in sorghum and cook for 1 minute. Add broth and bay leaf, bring to a boil, reduce to simmer, and cover. Cook for 20–25 minutes until grains are tender, then remove the lid and cook, stirring, for 5 more minutes to evaporate excess liquid. Off heat, stir in figs, parsley, cilantro, lemon zest, and juice. Season with salt and pepper to taste.
Roasted Carrots and Parsnips: Preheat the oven to 425°F. Toss carrots and parsnips with olive oil, honey, coriander, cumin, salt, and pepper. Arrange the vegetables on a baking sheet in a single layer and roast for 30–35 minutes, tossing halfway through.

Tahini Sauce: Whisk together tahini, lemon juice, honey, garlic, and coriander. Add water to adjust consistency and season with salt and pepper.
Arrange the herbed sorghum pilaf on a large platter, top with roasted carrots and parsnips, and drizzle with tahini sauce. Garnish with parsley.

Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour

Kcal: 320 kcal | Servings: 4 servings

Recipe Overview

If you’re seeking a hearty and flavorful side dish that’s perfect for any festive gathering, then roasted root vegetables with sorghum pilaf and tahini sauce will undoubtedly hit the spot. This delightful recipe combines the earthy sweetness of roasted carrots and parsnips, paired with the chewy, nutty texture of sorghum pilaf and topped with a creamy tahini sauce. It’s a unique take on traditional vegetable sides, elevating them with subtle warmth from spices like cumin, coriander, and cinnamon, and enhanced by the smooth, nutty tahini dressing. Whether it’s for Thanksgiving or any other special occasion, this dish is sure to impress guests and satisfy even the pickiest eaters.

History and Origin

Root vegetables like carrots, parsnips, and beets have been cultivated for thousands of years, tracing their origins back to ancient civilizations such as the Egyptians, Greeks, and Romans. They’ve long been valued for their ability to grow in various climates and their rich nutrient profiles. Roasting these vegetables to enhance their natural sweetness is a cooking technique that has been embraced by many cultures, particularly in the Western world, where they are commonly served during fall and winter months.

Sorghum, the star of the pilaf, is an ancient grain native to Africa, where it has been a staple food for over 5,000 years. It’s prized for its resilience to drought and its versatility in cooking. While sorghum is traditionally used in African and Middle Eastern cuisines, it has slowly gained popularity in the Western world due to its gluten-free properties and ability to absorb flavors in dishes like pilafs, salads, and soups. Its chewy texture and mild flavor make it a perfect base for this dish, complementing the roasted root vegetables.

Tahini, the rich sesame paste, hails from the Middle East, where it has been a part of the culinary landscape for centuries. It’s often used in Mediterranean and Middle Eastern dishes, from hummus to salad dressings. The inclusion of tahini sauce in this recipe adds a creamy, nutty element that pairs beautifully with the vegetables and sorghum, making the dish a fusion of multiple culinary traditions.

Variations and Adaptations

This dish is incredibly versatile and can be customized to suit your preferences or dietary restrictions. For example, if you prefer a different combination of root vegetables, feel free to substitute the carrots and parsnips with sweet potatoes, beets, or turnips. These vegetables can be roasted in the same manner, and they’ll bring their own unique sweetness and flavor to the dish.

While sorghum is the star in this recipe, there are plenty of other grains you can use in its place. Quinoa, farro, or even couscous would make a great alternative if you’re unable to find sorghum or prefer a different texture. For those following a gluten-free diet, sorghum remains an excellent choice, but feel free to experiment with other gluten-free grains like millet or rice.

As for the tahini sauce, the flavor can be adjusted to your liking. If you prefer a tangier sauce, you can add more lemon juice or incorporate a dash of apple cider vinegar. You can also add a pinch of cayenne pepper or smoked paprika for an extra kick. The beauty of this recipe lies in its adaptability—make it as simple or as complex as your taste buds desire.

Nutritional Information

This recipe offers a balanced mix of carbohydrates, fiber, healthy fats, and proteins, making it both nourishing and satisfying. Here’s a breakdown of the primary nutritional components of this dish:

Calories: Each serving (about 1/4 of the dish) contains roughly 320 calories, providing a satisfying yet light meal option.
Carbohydrates: The root vegetables and sorghum are rich in complex carbohydrates, which provide sustained energy and fullness. Sorghum, in particular, is high in fiber, contributing to digestive health.

Proteins: While not particularly high in protein, sorghum contains a moderate amount of plant-based protein, which contributes to muscle repair and growth.
Healthy Fats: The tahini sauce provides a healthy dose of unsaturated fats, particularly monounsaturated fats, which are beneficial for heart health.
Vitamins and Minerals: This dish is a great source of vitamins A and C, thanks to the carrots and parsnips, both of which support immune function and skin health. Additionally, sorghum is rich in iron, magnesium, and B vitamins, which help maintain energy levels and support overall well-being.

Micronutrients such as potassium and magnesium found in the vegetables and sorghum are important for maintaining healthy blood pressure and muscle function. The healthy fats from the tahini sauce also provide a source of omega-3 and omega-6 fatty acids, which are essential for brain and heart health.

Serving Suggestions and Pairings

This roasted root vegetables with sorghum pilaf and tahini sauce is a fantastic side dish that pairs well with a variety of main courses. For a complete meal, serve it alongside roasted chicken, grilled lamb, or even a hearty vegetarian option like stuffed bell peppers or a quinoa salad. The earthy flavors of the vegetables and the creamy tahini sauce complement both meat-based and plant-based proteins equally well.

If you’re looking to serve it at a holiday gathering, this dish pairs wonderfully with roasted turkey or a festive baked ham. For a lighter option, pair it with a fresh, crisp green salad dressed with olive oil and lemon, which will add a refreshing contrast to the rich, roasted vegetables.

For a more indulgent meal, consider pairing the dish with a glass of dry white wine or a light red wine like Pinot Noir, which won’t overpower the flavors but will enhance the savory elements of the dish. If you prefer a non-alcoholic option, sparkling water with a slice of lemon or mint-infused iced tea would make a delightful accompaniment.

Tips and Tricks for Success

Roasting the Vegetables: Make sure to spread the vegetables out evenly on the baking sheet. If they’re crowded, they will steam instead of roast, and you’ll miss out on that delicious caramelization. Toss the vegetables halfway through roasting to ensure they cook evenly.

Cooking Sorghum: Sorghum takes about 30 minutes to cook, but it’s worth the wait. If you find that the grains aren’t soft enough, simply add a little more broth or water and let it cook for a bit longer. Make sure to stir the pilaf toward the end to let any excess liquid evaporate for a fluffier texture.
Tahini Sauce Consistency: Tahini can vary in consistency, so if your sauce is too thick, add water a tablespoon at a time until you reach your desired consistency. You want the sauce to be pourable but not too runny.
Balancing Flavors: Taste the tahini sauce before serving and adjust the seasoning as needed. A little extra lemon juice or honey can help balance the flavors if the sauce tastes too rich or too tart.

Potential Health Benefits

This dish offers a wealth of health benefits thanks to its wholesome ingredients. The root vegetables provide antioxidants, which help fight inflammation and protect the body from oxidative stress. Carrots, for example, are rich in beta-carotene, a precursor to vitamin A, which is vital for eye health and immune function. Parsnips offer a high fiber content, aiding in digestion and helping to regulate blood sugar levels.

Sorghum is an excellent gluten-free grain that’s high in fiber and antioxidants, making it a great option for those with gluten sensitivities. It also contains a decent amount of protein for a grain, and its chewy texture makes it a satisfying base for pilafs and salads. Tahini, with its healthy fats and calcium, supports bone health and can contribute to a balanced diet.

Conclusion

Roasted root vegetables with sorghum pilaf and tahini sauce is a wholesome, flavorful dish that brings together the best of fall ingredients with a touch of Mediterranean flair. With its rich textures, subtle spices, and creamy tahini drizzle, it’s sure to become a staple in your culinary repertoire. Whether served as a side dish or the main attraction, it’s a fantastic way to enjoy nutritious, seasonal vegetables in a new and exciting way. So why not give this recipe a try at your next gathering? Your guests (and taste buds) will thank you!