Ok, so it’s sweet potatoes and carrots. But since I made this dish up yesterday it doesn’t have a real name and I didn’t want to list all of the ingredients in the blog post. Because otherwise it would be: Tahini Roasted Sweet Potatoes and Carrots with Figs, Walnuts, Feta, Mint & Basil.

I wasn’t even planning to blog this one, but it turned out to be really pretty. Oh, and it was delicious! I love making veggie-focused dinners. Dave actually convinced me it was worth a photoshoot – having him on board with this whole adventure has made it so great (thanks for the nudge, hon!)

Also, I’m obsessed with the fresh herbs in my garden this year. I actually only have two right now, but I’m convinced they are the ones that matter most: basil and mint. I walk out to the garden to grab basil every day, for more than one meal usually, but I use the basil and mint together way more than I thought I would. They’re a perfect match.

I’m looking forward to many more fresh, healthy meals like this in the weeks ahead.

Here’s what you need for two vegetarian entrees or 3-4 good sized sides:

1 sweet potato, cut into planks
4-5 large carrots, cut into planks
2 Tbsp. canola oil
Heavy pinches of salt
2 Tbsp. currants
2 Tbsp. freshly chopped mint
2 Tbsp. freshly chopped basil
2 Tbsp. chopped walnuts
2 oz. (about 2 square inches) crumbled feta

Dressing:
1/4 cup tahini
2 Tbsp. cup canola oil
2 Tbsp. sugar
2 Tbsp. rice vinegar
1/4 cup soy sauce
1/4 tsp red pepper flakes

Preheat the oven to 450 degrees. Toss the sweet potatoes and carrots in canola oil and sprinkle liberally with kosher salt. Roast for 25 minutes or until the edges are browned.

While the veggies cook, whisk together the tahini, canola, sugar, vinegar, soy sauce and red pepper flakes.

When the veggies are fork-tender, pile onto plates and dress with a couple of tablespoons of the tahini dressing. Divide the walnuts, herbs, currants and feta between servings and drizzle with a little bit of your best oil. Season liberally with salt and pepper.