Roasted Winter Vegetables Smothered in Tahini Sauce
Ingredients
Winter Vegetables
-
1
pound
small head cauliflower
-
2
ounces
small parsnips
-
2
ounces
small carrots
-
1
pound
Brussels sprouts
Tahini Sauce
-
¼
cup
tahini
-
¼
cup
water
-
1
small
lemon, juiced
-
2
cloves
garlic, minced
-
1
teaspoon
cumin
-
1
teaspoon
smoked paprika
-
1
teaspoon
brown sugar (optional)
-
¼
teaspoon
black pepper
-
¼
teaspoon
salt (optional)
-
2–4
tablespoons
water
Garnish
-
¼
cup
chopped parsley
-
½
cup
fresh pomegranate arils
Instructions
- Remove the outer leaves and core of the cauliflower, keeping the florets intact.
- Scrub and slice the parsnips and carrots into large chunks.
- Trim the ends of the Brussels sprouts and slice them in half.
- Preheat the oven to 400°F.
- Prepare the tahini sauce by whisking tahini, water, lemon juice, garlic, cumin, smoked paprika, brown sugar, black pepper, and salt until smooth.
- Place the parsnips, carrots, and Brussels sprouts in a baking dish, drizzle half of the sauce over them, and toss.
- Place the cauliflower in the center of the dish and drizzle the remaining sauce over it.
- Bake uncovered for 35-45 minutes until the vegetables are tender and golden brown.
- Remove from the oven and sprinkle with parsley and pomegranate arils.
- Serve immediately.
Nutrition Facts (estimated)
Servings
8
Calories
125
Total fat
6g
Total carbohydrates
16g
Total protein
5g
Sodium
44mg
Cholesterol
0mg
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