Roasted Spiced Sweet Potato and Parsnips with Herb-Tahini Sauce

This time last year, Paris was inundated with rain, and I was miserable.

I know I’m not the only one. I also know I’m not the only one whose moods are so intensely affected by the weather. But my husband, for better or for worse, calls me Little Miss Sunshine: when the sun comes out, my mood improves tenfold.

In fact, the thing that I like the least about living in Paris is the weather. Not only do we get just as much rain as famously rainy London, we also don’t get the extreme weather conditions I knew growing up. At least in New York, when it snows, it snows. When it rains, it’s a hurricane. And in New England, the local saying is, “If you don’t like the weather, wait a minute.”

In Paris, if you don’t like the weather, tough luck.

Here, most days, it’s grey and overcast, cloudy with a chance of the kind of misty rain that makes you feel silly for carrying an umbrella but still manages to give you frizzy hair most of the time.

I would never survive in the Pacific Northwest.

All this to say… the weather this past week has been beautiful. (And yes, I know I’m jinxing it. At any rate, nice weather never lasts very long in Paris.) I’ve been over the moon. I’ve been walking through my favorite neighborhoods, spending as much time above ground as I can, even writing on the balcony – ah, the perks of being my own boss.

I know, from my Country Boy husband, that nice weather this early in March isn’t indicative of an early spring. We still have a ways to go before I put my tights away for the season. But oh, how lovely a blue Paris sky can be… even if it’s just temporary.


These spiced sweet potatoes are perfect for days like this. The root veggies are still in season (though not for long!) but the bright, herby dressing is indicative of warmer days to come.


Roasted Spiced Sweet Potato and Parsnips with Herb-Tahini Sauce (Inspired by So… Let’s Hang Out)

3 medium sweet potatoes, diced
3 large parsnips, diced
1 tablespoon coconut oil, melted
1 teaspoon quatre épices (can substitute allspice or a mix of cinnamon, cloves, ginger, and nutmeg)
1 teaspoon turmeric
salt and pepper, to taste

1/2 bunch flat leaf parsley
1/2 bunch cilantro
1 large clove of garlic, peeled
juice of 1 lemon
2 tablespoons tahini
2 tablespoons olive oil
water, as needed
salt, to taste

Preheat the oven to 350 degrees.

Combine the vegetables, coconut oil, and spices, and place in an even layer on a baking sheet. Roast for about 30 minutes, or until golden brown.

Meanwhile, combine the herbs, garlic, lemon juice, tahini, and olive oil in a bowl. Use an immersion blender to create a smooth sauce, adding water as needed to thin it out. Season with salt to taste.

Serve the vegetables drizzled with sauce.