Roasted Vegetables with Tahini, Lemon & Za'atar
Ingredients
The vegetables
-
1
mix
saddest vegetables (cabbage, carrots, parsnips, onions, sweet potatoes, butternut squash, cauliflower, broccoli)
-
2-3
Tbsp.
olive oil
-
to taste
kosher salt
-
to taste
freshly cracked black pepper
The tahini sauce
-
3
Tbsp.
olive oil
-
3
Tbsp.
tahini
-
1½
Tbsp.
lemon juice (about ½ a lemon)
-
2
Tbsp.
water
-
¼
tsp.
kosher salt
-
1-2
cloves
garlic (crushed)
-
1
tsp.
maple syrup (optional)
For finishing
-
to taste
za'atar
-
to taste
nice sea salt (like Maldon)
-
to taste
freshly ground black pepper
Instructions
- Preheat the oven to 450ºF.
- Peel and cut the vegetables into uniform pieces.
- Spread the vegetables on a sheet pan, season with salt and pepper, and drizzle with olive oil.
- Roast the vegetables for 20 minutes, stir, and continue roasting for another 15 to 20 minutes until caramelized.
- In a small bowl, mix the tahini sauce ingredients until well combined.
- Transfer the roasted vegetables to a platter, season if necessary, and drizzle with the tahini dressing.
- Sprinkle za'atar on top before serving.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
200mg
Cholesterol
0mg
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