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Roasted Vegetables with Tahini Lemon Sauce

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

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 from 1 vote
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Roasted Vegetables with Tahini Lemon Sauce
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Roasted vegetables are dressed lightly with a garlicky tahini lemon sauce with bright parsley to brighten the flavor.
Course: Side Dish
Servings: 6
Calories: 123 kcal
Author: Liz DellaCroce
Ingredients
  • 1 in head cauliflower cut florets
  • 2 in sweet potatoes cut cubes
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons tahini
  • 1 juice and zest of lemon
  • 1 clove garlic grated
  • 1/2 teaspoon salt
  • 1/4 c hot water
  • 1/4 c parsley minced
US Measurements - Convert to Metric
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.
Nutrition Facts
Roasted Vegetables with Tahini Lemon Sauce
Amount Per Serving
Calories 123 Calories from Fat 61
% Daily Value*
Total Fat 6.8g 10%
Saturated Fat 0.9g 5%
Trans Fat 0g
Polyunsaturated Fat 5.9g
Cholesterol 0mg 0%
Sodium 445mg 19%
Total Carbohydrates 14.2g 5%
Dietary Fiber 4.1g 16%
Sugars 4.3g
Protein 3.3g 7%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Reader Interactions

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?

    Reply

    • 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!

      Reply

    • 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

      Reply

  4. 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.

    Reply

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

      Reply

  7. 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.

    Reply

  13. 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.

    Reply

    • 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!

      Reply

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