Roasted Vegetables with Tahini Lemon Sauce

Tahini and I are BFF’s.  My son adores hummus and so does his mama so we make it weekly around here. When I run low on tahini, I get the hives.

Of course, I can’t let hummus have all of the fun. Tahini is a nutritional power-house packed with healthy fats.  Brace yourself for what I’m about to say: fat is your friend! Here’s why:

1. Helps Boost Absorbtion of Fat-Soluble Vitamins: Did you know that certain vitamins require fat to be fully absorbed? Vitamins A, D, K and E all need fat in order to be carried into the bloodstream and on to our organs that need them.

2. Fat = Flavor: If food doesn’t taste delicious, it doesn’t matter how healthy it is because no one will eat it.  A little sesame oil on steamed brocolli goes a long way, my friends.

3. Omega-3′s: I’ve said it once, I’ve said it twice and I’ll say it again: omega-3 fatty acids are critical and most people don’t consume enough. If you don’t eat fatty fish 3 times/week, tahini, walnuts, flax seed and other sources are key.

Warning: Be sure to make extra tahini sauce. It is fabulous drizzled over grilled meats, used as a dip for veggies or added to a breakfast smoothie.  Just kidding. Although….

Your fork is waiting.

5.0 from 1 reviews

Roasted Vegetables with Tahini Lemon Parsley Sauce

 

Author: Liz DellaCroce | The Lemon Bowl

Nutrition Information

• Serves: 6

• Serving size: 2 cups
• Calories: 123

• Fat: 6.8 g
• Saturated fat: .9 g
• Unsaturated fat: 5.9 g
• Trans fat: 0
• Carbohydrates: 14.2 g
• Sugar: 4.3 g
• Sodium: 445 mg
• Fiber: 4.1 g
• Protein: 3.3 g
• Cholesterol: 0 mg

Recipe type: Side Dish

Prep time:  10 mins

Cook time:  25 mins

Total time:  35 mins

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Roasted vegetables are dressed lightly with a garlicky tahini lemon sauce with bright parsley to brighten the flavor.

Ingredients

• 1 head cauliflower – cut in florets
• 2 sweet potatoes – cut in cubes
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon pepper
• 2 tablespoons tahini
• juice and zest of one lemon
• 1 garlic clove – grated
• ½ teaspoon salt
• ¼ c hot water
• ¼ c parsley – minced

Instructions

1. Pre-heat oven to 400.
2. Toss cauliflower and sweet potato with olive oil, salt and pepper then spread out in an even layer on foil-lined baking sheet. Roast for 20-25 minutes or until browned.
3. 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.
4. When vegetables are done roasting, serve on a platter and drizzle with tahini lemon parsley sauce. Serve warm or at room temp.

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