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Roasted Vegetables with Tahini Sauce

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A vibrant and flavorful dish featuring roasted vegetables topped with a creamy tahini sauce, toasted pine nuts, and za’atar for added depth. Perfect as a main or side, and it’s vegan and gluten-free!

Ingredients

8–10 cups chopped veggies (carrots, bell peppers, zucchini, cauliflower, sweet potatoes, or any vegetables you prefer)

2 tbsp olive oil

3 tbsp tahini

1/2 lemon, juiced

4 tbsp water (+ more if too thick)

1 garlic clove, minced

3 1/2 tbsp pine nuts

1 tbsp za’atar

1–2 tbsp chopped fresh parsley

1/2 tsp sea salt

Pinch of pepper

Instructions

  1. Preheat the Oven: Preheat your oven to 425°F (220°C).
  2. Prepare the Vegetables: Chop vegetables into bite-sized pieces (carrots, bell peppers, zucchini, cauliflower, sweet potatoes, etc.).
  3. Toss and Roast: In a large mixing bowl, toss the chopped vegetables with olive oil and season with sea salt and pepper. Spread in a single layer on a baking sheet lined with parchment paper. Roast for 25-30 minutes, stirring halfway, until golden and tender.
  4. Make the Tahini Sauce: In a small bowl, whisk together tahini, lemon juice, minced garlic, and water. Add more water as needed to reach desired consistency.
  5. Toast the Pine Nuts: In a dry pan over medium heat, toast pine nuts for 3-4 minutes, stirring occasionally, until golden and fragrant.
  6. Finish the Dish: Once the vegetables are roasted, drizzle the tahini sauce over them. Sprinkle with toasted pine nuts, za’atar, and fresh parsley. Serve immediately.

Notes

Feel free to swap vegetables based on what’s in season or what you have on hand, like butternut squash or Brussels sprouts.

If you prefer a spicier kick, add cayenne pepper or chili flakes to the tahini sauce.

For a heartier meal, add roasted chickpeas, grilled chicken, or quinoa as protein options.

Fresh mint or cilantro can be substituted for parsley for a different flavor.

Nutrition

Find it online: https://familydinnercooking.com/roasted-vegetables-with-tahini-sauce/