Roasted vegetables with tahini lemon sauce as either a drizzle or a dip creates a perfect vegetarian side dish.
I recently shared the recipe for my homemade tahini sauce, and figured I’d share one of my favorite ways to enjoy it! My Roasted Vegetables with Tahini Lemon Sauce is a family favorite in my home, and is a common side dish at dinner alongside my Za’atar Spiced Grilled Chicken. You’ll want to make extra of the tahini sauce. A common component of a lot of Lebanese dishes, it’s fabulous drizzled over grilled meats, as a salad dressing, and a dip for all sorts of veggies.
Why You’ll Love These Roasted Vegetables
- The tahini sauce is nutty and rich in flavor, while being light and creamy.
- Roasting the veggies makes them caramelized and sweet.
- Leftover sauce can be used for meats and salads!
Ingredients
- For the vegetables: cauliflower, sweet potatoes, olive oil, salt, pepper, and parsley.
- For the tahini lemon sauce: tahini, lemon, garlic, salt, and hot water.
Easy Substitutions
Tahini sauce tastes good with almost anything, so use whatever vegetables you have on hand! Broccoli, carrots, Brussel sprouts, and regular potatoes are all great options if you don’t have cauliflower or sweet potatoes.
How to Make Roasted Vegetables with Tahini Lemon Sauce
Step 1. Start by washing and cutting your cauliflower and sweet potatoes.
Step 2. Put the cauliflower and sweet potato on a prepared baking sheet and drizzle with olive oil, sprinkle with salt and pepper, then toss in the oven at 400 for about 20-25 minutes.
Step 3. While vegetables are roasting, whip up your tahini sauce by mixing tahini paste, lemon juice, and lemon zest.
Step 4. Add the garlic, salt, and hot water and whisk until fully combined. Once roasted vegetables are done, remove from the oven and sprinkle with minced parsley.
You’re now ready to dip or drizzle and enjoy your Roasted Vegetables with Tahini Lemon Sauce!
Frequently Asked Questions
Most grocery stores sell tahini in their ethnic section, or you can find it easily online!
I find olive oil to be the best oil, as it’s a heart healthy oil that helps coat the vegetables to get an even roast and color.
Keep your roasted vegetables in an airtight container in the fridge for up to 4 days. Keep your tahini sauce in a separate container in the fridge as well.
More Lebanese Recipes
- Lebanese Stuffed Kousa Squash
- Za’atar Crusted Cauliflower Steaks
- Hummus with Ground Beef
- Spicy Lebanese Salad
- Chicken Shawarma Pita with Tahini Sauce
Eat It, Like It, Share it!
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A delicious way to get you and your kids to eat some veggies, my Roasted Vegetables with Tahini Lemon Sauce will be a hit for the whole family.
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Ingredients
Equipment
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
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