Slow-Braised Citrus-Paprika Root Vegetables with Unexpected Tahini Drizzle

Instructions

1. 1

   Preheat oven to 180°C. Heat olive oil in large oven-safe Dutch oven or heavy pot over medium heat. Sauté onion until softened and lightly golden, about 5 minutes.

   8min
2. 2

   Add garlic, smoked paprika, sweet paprika, cumin, and cinnamon stick. Cook until fragrant, about 1 minute. The warming spices create the base flavor that will infuse the vegetables.

   2min
3. 3

   Add all root vegetables to pot and toss with spice mixture. Pour in orange juice, lemon juice, and vegetable broth. Liquid should come about halfway up vegetables - add more broth if needed.

   5min
4. 4

   Bring to gentle simmer on stovetop, then cover and transfer to oven. Braise for 35-40 minutes until vegetables are fork-tender but not mushy. The slow cooking develops deep, caramelized flavors.

   40min
5. 5

   While vegetables braise, make tahini drizzle by whisking tahini with lemon juice, then gradually adding warm water until smooth and pourable. Stir in maple syrup for unexpected sweetness.

   5min
6. 6

   Remove vegetables from oven and let rest 5 minutes. Drizzle with tahini sauce, garnish with fresh parsley and orange zest. The unexpected Middle Eastern element elevates humble ingredients.

   5min