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Roasted Vegetables with Tahini Lemon Sauce

Roasted vegetables are dressed lightly with a garlicky tahini lemon sauce with bright parsley to brighten the flavor.
Course Main Dish, Side Dish
Cuisine American
Diet Vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 123kcal
Author Liz Della Croce

Equipment

Ingredients

For the Vegetables

  • 1 head cauliflower cut florets
  • 2 sweet potatoes cut cubes
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ cup parsley minced

For the Tahini Sauce

  • 2 tablespoons tahini
  • 1 juice and zest of lemon
  • 1 clove garlic grated
  • ½ teaspoon salt
  • ¼ cup hot water
US Measurements - Convert to Metric

Instructions

  • Pre-heat oven to 400.
  • Toss cauliflower and sweet potato with olive oil, salt, and pepper then spread out in an even layer on a foil-lined baking sheet. Roast for 20-25 minutes or until browned.
    1 head cauliflower, 2 sweet potatoes, 1 tablespoon extra virgin olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper
  • In a small bowl, whisk together tahini, lemon juice/zest, garlic, and salt. Slowly add in the hot water until desired consistency is reached. Stir in parsley and set aside.
    2 tablespoons tahini, 1 juice and zest of lemon, 1 clove garlic, 1/2 teaspoon salt, 1/4 cup hot water
  • When vegetables are done roasting, serve on a platter and drizzle with tahini lemon parsley sauce. Serve warm or at room temp.
    1/4 cup parsley

Notes

Line your baking sheet with parchment paper or aluminum foil for easier clean-up!

Nutrition

Calories: 123kcal | Carbohydrates: 14.2g | Protein: 3.3g | Fat: 6.8g | Saturated Fat: 0.9g | Polyunsaturated Fat: 5.9g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 445mg | Fiber: 4.1g | Sugar: 4.3g