A delicious vegetable salad to warm you up when winter is cold

Ingredients

1 cup sweet potato, diced into 1/2 inch cubes
1 cup parsnip, thinly sliced
1 cup carrots, diced
1 cup turnips, thinly sliced
1 cup red onion, sliced
3 cloves garlic, roughly chopped
1 (15oz) can of garbanzo beans
3 tbsp olive oil
1/2 cup tahini
2 tbsp rice vinegar
2 tbsp soy sauce
1 tsp ginger paste
1 tsp ground turmeric
1 1/2 tsp honey
1/2 cup water
Salt and pepper to taste

Directions

1. Preheat the oven to 400°F.
2. Toss the sweet potato, parsnip, carrots, turnips, red onion, garlic, and garbanzo beans with the oil, salt and pepper. Place on a large rimmed baking sheet and roast in the oven until lightly browned and tender, about 35 minutes. Rotate the pan and toss about halfway through.
3. Combine tahini, rice vinegar, soy sauce, ginger paste, tumeric, honey, and water in a small mixing bowl. Whisk ingredients until smooth and creamy. Add more water if the sauce is too thick.
4. Serve roasted vegetables in large bowls and drizzle with sauce.

Adapted from Roasted Roots with Tumeric-Tahini Sauce