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Roasted Vegetables with Tahini Sauce

Roasted Vegetables with Tahini Sauce for a Flavor Boost

Enjoy Roasted Vegetables with Tahini Sauce, a nutritious and customizable side dish that's quick to prepare and perfect for any meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 4 cups Chopped Vegetables (e.g., butternut squash, cauliflower, carrots)
  • 3 tablespoons Olive Oil Avocado oil can be used for a higher smoke point.
  • 1 teaspoon Sea Salt
  • 1/2 teaspoon Black Pepper
For the Tahini Sauce
  • 1/2 cup Tahini Store in refrigerator once opened.
  • 3 tablespoons Lemon Juice Freshly squeezed.
  • 1 clove Garlic Minced; adjust to taste.
  • 3 tablespoons Water Add more to adjust consistency.
For Garnishing
  • 1/4 cup Pine Nuts Can substitute with sunflower seeds.
  • 1 tablespoon Za’atar Optional.
  • 2 tablespoons Fresh Parsley Chopped.

Equipment

  • Oven
  • Baking sheet
  • Mixing Bowl
  • spatula
  • medium-sized bowl
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper.
  2. In a large mixing bowl, combine chopped vegetables with olive oil, sea salt, and black pepper. Toss until evenly coated.
  3. Spread the seasoned vegetables on the prepared baking sheet in a single layer. Roast for 15 minutes.
  4. Flip the vegetables and continue roasting for an additional 15–20 minutes until browned and tender.
  5. While the vegetables are roasting, whisk together tahini, lemon juice, minced garlic, and water in a medium bowl until smooth.
  6. Toast pine nuts in a dry saucepan over medium heat for 3–5 minutes until golden brown.
  7. Drizzle tahini sauce over the roasted vegetables, then top with toasted pine nuts, za’atar, and parsley.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 20gProtein: 5gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gSodium: 250mgPotassium: 600mgFiber: 6gSugar: 3gVitamin A: 2000IUVitamin C: 30mgCalcium: 100mgIron: 2mg

Notes

Leftover roasted vegetables can be stored in an airtight container in the refrigerator for up to 3 days.

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