Name: Roasted Winter Vegetables Smothered in Tahini Sauce
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 small head (1 pound) cauliflower; 2 small (3 ounces each) parsnips; 2 small (3 ounces each) carrots; 1 pound brussels sprouts; ¼ cup tahini; 1/4 cup water; 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; ¼ cup chopped parsley (or 2 tablespoons dried); 1/2 cup fresh pomegranate arils (or frozen)

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

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
1/4 cup water
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)

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Instructions

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).
Scrub the parsnips and carrots and slice them (unpeeled) into large chunks (about 2 inches).
Trim the ends of the brussels sprouts and slice them in half.
Preheat oven to 400 F.
Prepare the Tahini Sauce by adding tahini, water, 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.
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.
Bake uncovered in top rack of the oven at 400 F for 35-45 minutes, until vegetables are tender and golden brown.
Remove from oven and sprinkle with parsley and pomegranate arils.
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