There’s something magical about gathering around a table dressed in autumn hues, sharing a meal that radiates warmth and creativity. Our Roasted Vegetables with Tahini Dressing is more than just a dish; it’s an invitation to celebrate the harvest season with loved ones. This vibrant plate of roasted fall vegetables, with its earthy flavors and zesty tahini dressing, brings together simplicity and sophistication. Perfect for family dinners or seasonal gatherings, this recipe bridges the gap between comfort food and gourmet cuisine.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4
Skill Level: Easy
Ingredients
- 1 large sweet potato, peeled and cubed
- 2 medium carrots, sliced
- 1 red bell pepper, sliced
- 1 red onion, quartered
- 2 cups Brussels sprouts, halved
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 2 tablespoons water
- 1 garlic clove, minced
- 1 tablespoon maple syrup
- Fresh parsley or cilantro, chopped, for garnish
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large bowl, toss the sweet potato, carrots, bell pepper, red onion, and Brussels sprouts with olive oil. Season with salt and black pepper.
- Spread the vegetables evenly on the prepared baking sheet. Roast for 35-40 minutes, or until tender and slightly caramelized, stirring once halfway through.
- While the vegetables are roasting, prepare the tahini dressing. In a small bowl, whisk together the tahini, lemon juice, water, minced garlic, and maple syrup until smooth and creamy. Adjust the consistency with additional water if needed.
- Once the vegetables are done roasting, transfer them to a serving platter. Drizzle the tahini dressing over the warm vegetables.
- Garnish with freshly chopped parsley or cilantro for a burst of color and freshness.
- Serve immediately and enjoy!
Helpful Tips
- For easier cleanup, line your baking sheet with parchment paper.
- Feel free to substitute any of the vegetables with your seasonal favorites, such as butternut squash or parsnips.
- If tahini is too thick, warm it slightly before mixing with the other dressing ingredients.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
Pairings and Complementary Dishes
This dish pairs beautifully with a light quinoa salad or a hearty wild rice pilaf. For drinks, a crisp white wine or a spiced apple cider complements the earthy flavors perfectly.
We hope you enjoy creating and sharing our Roasted Vegetables with Tahini Dressing. Remember to share your creations with us using #ZynahzRecipes or tag us on Instagram @Zynahz. We love seeing your culinary masterpieces! Don’t forget to leave your feedback on our website, Zynahz. For more delicious recipes and updates, subscribe to our newsletter and follow Zynahz on social media. Happy cooking!
