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Roasted Vegetables with Tahini Lemon Sauce

    Roasted vegetables with tahini lemon sauce as either a drizzle or a dip creates a perfect vegetarian side dish.

    Dipping roasted vegetables in tahini lemon sauce.

    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

    Liz cutting cauliflower scaled

    Start your Roasted Vegetables with Tahini Lemon Sauce by washing and cutting your cauliflower and sweet potatoes.

    roasted cauliflower on a cookie sheet

    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.

    squeezing-lemon-into-tahini-sauce

    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.

    Liz dipping roasted vegetable scaled

    Once vegetables are roasted to desired brownness, remove from the oven and put on a plate. Sprinkle minced parsley over the finished veggies.

    Roasted vegetables with tahini lemon sauce.

    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.

    Roasted vegetables with tahini lemon sauce.

    More Lebanese Recipes

    Eat It, Like It, Share it!

    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.

    Liz holding a lemon.

    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

    Roasted Vegetables with Tahini Lemon Sauce

    4.73 stars average
    Roasted vegetables are dressed lightly with a garlicky tahini lemon sauce with bright parsley to brighten the flavor.
    PREP: 10 mins
    COOK: 25 mins
    TOTAL: 35 mins
    Servings: 6

    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.

    Nutrition

    Calories: 123kcalCarbohydrates: 14.2gProtein: 3.3gFat: 6.8gSaturated Fat: 0.9gPolyunsaturated Fat: 5.9gTrans Fat: 0gCholesterol: 0mgSodium: 445mgFiber: 4.1gSugar: 4.3g
    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!
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    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

    41 Comments

    1. hi!! what makes this sauce look white in the photo? none of the ingredients appear to warrant white colouring?? or maybe I missed something?/ the photo gives me the impression it is a white cream sauce?

      1. Hi Sheila, Are you familiar with tahini paste? It’s a paste made from sesame seeds and is used to make hummus. That’s what the sauce is made of which is great because unlike cream, it is plant-based and full of healthy omega-3, unsaturated fats that are GOOD for you! :) Hope that helps! Let me know if you try it!

        1. The sauce on the picture is white. I have tahini in my fridge and it is certainly not white but cream-colored. I believe the question that was asked in the previous post was what makes the dip white, so either the picture has been photoshopped or tahini was not used here, but something else.

          1. The lemon juice added lightens the coloring a bit, and different brands of tahini or age can affect the coloring as well. The picture was taken under professional lighting, but I’m not sure why the color matters much, since all I care about is that it tastes good!

      1. You are so sweet – you made my day!! I’m so glad you like this sauce!!! And it’s a good reminder, I haven’t made it in awhile! Wish we were eating it together!! xo

    2. I’m stalking your blog this morning obviously – ok, confession, other than in hummus, I have never really made anything else with tahini. I always have it, but it only appears in hummus. I see tahini sauces like this in cookbooks a lot and I’m going to finally give it a try. These veggies look amazing.

      1. I love when you stalk my blog!!! I love using tahini sauce – it’s also great drizzled over quinoa with toasted pine nuts.

    3. This was an amazing recipe. Perfect as is. Used some of the tahini sauce on our steaks. Even my five year old ate all of his with no fuss whatsoever.

    4. Oh yeah, I love roasted cauliflower, and I love sweet potatoes in any form. Though I must say I’m not that good at roasting sweet potatoes without burning them. If it were me, I’d have to keep an extra-close eye on them at 450. The tahini-lemon-garlic sauce sounds great, too, I like a ‘cheesy’ sauce like this without any actual cheese.

      1. Mary I’m with you!! I actually took your advice and reduced the temp to 400 degrees. I tend to like my veggies a little browned but you make a great point. :) I hope you try this – the tahini lemon sauce is addictive and we used it poured over quinoa and to dip veggies!

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