In a large bowl, toss carrots and turnips with 2 tablespoons of olive oil, salt, and pepper.
Spread vegetables in a single layer on a parchment-lined baking sheet.
Roast for 20 minutes.
2️⃣ Glaze the Carrots:
In a small bowl, mix honey (or maple syrup), cider vinegar, thyme leaves, and turmeric (if using).
Remove baking sheet from oven. Drizzle the glaze over the carrots and gently toss. Leave the turnips unglazed for contrast, or glaze them too for a sweeter finish.
3️⃣ Finish Roasting:
Return the baking sheet to the oven and roast for an additional 15–20 minutes, until carrots are caramelized and the turnips are soft and lightly golden.
4️⃣ Make the Lemon-Tahini Sauce:
While the vegetables roast, whisk together tahini, lemon juice, garlic (if using), salt, and pepper.
Slowly add cold water, whisking constantly until the sauce becomes smooth and pourable. Adjust water quantity to reach your desired consistency.
