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. 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.
Ingredients
- For the vegetables: cauliflower, sweet potatoes, olive oil, salt and pepper, and parsley.
- For the tahini lemon sauce: tahini, lemon, garlic, salt, and hot water.
How to Make Roasted Vegetables with Tahini Lemon Sauce
Start your Roasted Vegetables with Tahini Lemon Sauce by washing and cutting your cauliflower and sweet potatoes.
Then put them on a prepared baking sheet and drizzle with olive oil, and sprinkle with salt and pepper. Roast for about 20-25 minutes in the oven at 400 degrees.
While vegetables are roasting, whip up your tahini lemon sauce by mixing tahini paste, lemon juice and zest, garlic, salt, and hot water until fully combined.
Once vegetables are roasted to desired brownness, remove from the oven and put on a plate. Sprinkle minced parsley over the finished veggies.
You’re now ready to dip or drizzle and enjoy your Roasted Vegetables with Tahini Lemon Sauce!
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.
Frequently asked questions:
Where can I buy tahini?
Most grocery stores sell tahini in their ethnic section, or you can find it easily online!
What is the best oil for roasting vegetables?
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.
How do you store leftover roasted vegetables?
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
Did you try this recipe and like it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
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.
Your fork is waiting.
Roasted Vegetables with Tahini Lemon Sauce
Equipment
Ingredients
For the Vegetables
- 1 head cauliflower (cut florets)
- 2 sweet potatoes (cut cubes)
- 1 tablespoon extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup parsley (minced)
For the Tahini Sauce
- 2 tablespoons tahini
- 1 juice and zest of lemon
- 1 clove garlic (grated)
- ½ teaspoon salt
- ¼ cup hot water
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.
- 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.
- When vegetables are done roasting, serve on a platter and drizzle with tahini lemon parsley sauce. Serve warm or at room temp.
I really enjoyed the dish.
I plan on making it again