Roasted Winter Vegetables Smothered in Tahini Sauce

Roasted winter vegetables—root vegetables, cauliflower, Brussels sprouts—are among my favorite dishes. Filled with comforting aromas, textures, and flavors, roasted vegetables are bursting with benefits for the palate, as well as body. While it’s easy to neglect veggies in the cooler months, when summer’s abundance is out of reach, it’s a reminder to turn to seasonal produce and pack your diet with more vibrant plant foods in the winter. This quick and easy vegetable side dish recipe is roasted in a fabulous tahini spice sauce, then topped with parsley and pomegranate seeds. This Roasted Winter Vegetables Smothered in Tahini Sauce is really easy enough to serve as a side for a Sunday night dinner (try it with my baked lasagna or lentil patties), but it’s special enough to serve at your holiday table too (try it for Thanksgiving or Christmas!). This roasted vegetables recipe, which is also vegan and gluten-free, is great as a potluck addition, and the leftovers are wonderful the next day.

Roasted Winter Vegetables Smothered in Tahini Sauce

---

(7 votes, average: 5.00 out of 5)
Loading...

5 from 7 reviews

• Author: The Plant-Powered Dietitian
• Total Time: 1 hour
• Yield: 8 servings 1x
• Diet: Vegan

Print Recipe

Pin Recipe

Description

This easy, vegan, gluten-free Roasted Winter Vegetables Smothered in Tahini Sauce recipe, which includes a whole cauliflower with carrots, parsnips, and Brussels sprouts, is flavored with a simple, flavorful tahini sauce.

---

Ingredients

Scale 1x2x3x

Winter Vegetables:

• 1 small head (1 pound) cauliflower
• 2 small (3 ounces each) parsnips
• 2 small (3 ounces each) carrots
• 1 pound brussels sprouts

Tahini Sauce:

• ¼ cup tahini
• 1 tablespoon extra virgin olive oil
• 1 small lemon, juiced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon brown sugar (optional)
• ¼ teaspoon black pepper
• ¼ teaspoon salt (optional)
• 2–4 tablespoons water

Garnish:

• ¼ cup chopped parsley (or 2 tablespoons dried)
• 1/2 cup fresh pomegranate arils (or frozen)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Remove the outer leaves of the cauliflower, and cut out core of the cauliflower head without disrupting the florets (cauliflower head should remain whole and intact).
2. Scrub the parsnips and carrots and slice them (unpeeled) into large chunks (about 2 inches).
3. Trim the ends of the brussels sprouts and slice them in half.
4. Preheat oven to 400 F.
5. Prepare the Tahini Sauce by adding tahini, olive oil, lemon juice, garlic, cumin, smoked paprika, brown sugar (optional), black pepper, and salt (optional) to a small mixing bowl. Whisk until smooth with a fork, adding just enough water to make a smooth creamy texture that is pourable, but not watery.
6. Place the parsnips, carrots, and brussels sprouts in a large casserole or baking dish (about 2 quarts), drizzle with one-half of the sauce, and toss well with tongs. Push the vegetables in the baking dish to the sides, allowing room to place the cauliflower in the center. Drizzle the remaining sauce over the cauliflower.
7. Bake uncovered in top rack of the oven at 400 F for 40-45 minutes, until vegetables are tender and golden brown.
8. Remove from oven and sprinkle with parsley and pomegranate arils.
9. Serve immediately. Makes 8 servings.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Side Dish
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 125
• Sugar: 5 g
• Sodium: 44 mg
• Fat: 6 g
• Saturated Fat: 1 g
• Carbohydrates: 16 g
• Fiber: 5 g
• Protein: 5 g

For other plant-based vegetable side-dishes, try the following recipes:

Maple and Balsamic Roasted Brussels Sprouts
Roasted Orange Ginger Carrots
Broccoli Walnut Au Gratin
Mashed Potatoes and Heirloom Carrots with Basil, Garlic, and Olive Oil

This post may contain affiliate links. For more information click here.