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Roasted Root Vegetables & Sorghum Pilaf with Tahini Sauce | Zestful Kitchen

Roasted Root Vegetables & Sorghum Pilaf with Tahini Sauce

  • Author: Zestful Kitchen
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Yield: 68 servings 1x

Description

Roasted carrots and parsnips lay atop a fluffy bed of herbed sorghum and dried figs. Then drizzled with a simple, yet addictive tahini sauce, this vegetable side dish is perfect for Thanksgiving or any festive meal.


Scale

Ingredients

Sorghum Pilaf:

  • 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, such as NuLife Market
  • 1½ cups low-sodium chicken or vegetable 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

Roasted Carrots and Parsnips:

  • 1 pound multi-colored carrots, scrubbed halved crosswise, large ends halved lengthwise
  • 1 pound parsnips, peeled, halved crosswise, large ends quartered lengthwise
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin

Tahini sauce:

  • ¼ cup tahini
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons honey
  • 1 teaspoon grated fresh garlic
  • ½ teaspoon coriander
  • 23 tablespoons water

Instructions

Sorghum Pilaf:

Heat oil in a saucepan over medium, add onions and cook until translucent, 6 minutes. Add garlic and cook 30 seconds; season with salt and pepper. Stir in cumin, coriander, and cinnamon, cook 30 seconds. Stir in sorghum and cook 1 minute. Add broth and bay leaf, bring to a boil, reduce to simmer, cover, and cook until grains are tender, 20–25 minutes. Remove lid and cook, stirring, about 5 minutes until excess liquid has evaporated. Off heat stir in figs, parsley, cilantro, zest, and juice; season with salt and pepper.

Roasted Carrots and Parsnips:

Heat oven to 425°F. Toss carrots and parsnips with oil, honey, coriander, and cumin; season with salt and pepper. Arrange in a single layer on a baking sheet and roast until fork-tender, 30–35 minutes, tossing halfway through.

Tahini sauce:

Whisk together tahini, lemon juice, honey, garlic, and coriander. Thin sauce to desired consistency with water; season with salt and pepper.

Arrange sorghum pilaf on a large platter, top with roasted carrots and parsnips, and drizzle with tahini sauce. Garnish with parsley.


Notes

If you don’t have sorghum on hand, farro, barley, quinoa, or millet are great substitutions.