Roasted Winter Veggies with Tahini Drizzle
There’s something nourishing and satisfying about warm, caramelized flavors straight from the oven - comforting, cozy and deeply grounding. Roasting brings out the natural sweetness in vegetables while creating a rich, savory depth that feels like exactly what our bodies want during the fall and winter months. And for the perfect finishing touch, a tahini drizzle adds balance with a creamy flavor, plus healthy fats and a little protein to help support fullness and improve absorption of key nutrients.
SERVES: 6 PREP TIME: 10 minutes COOK TIME: 25 minutes
Rich and Savory
Roasting brings out natural sweetness and savory depth of flavors, satisfying what our bodies crave.
Ingredients
Roasted Vegetables
2 cups each of carrots, sweet potato, parsnips, yellow onion, peeled and roughly chopped
2 cups Brussels sprouts, trimmed and halved or quartered
2 Tablespoons olive or avocado oil
Herbs, salt and pepper to taste
Tahini Drizzle
1 teaspoon minced garlic
2 Tablespoons apple cider vinegar
1/3 cup tahini
1/3 cup warm water
1/2 tsp. salt, 1/4 tsp. black pepper
Instructions
Prep vegetables: Wash, peel and cut the vegetables into roughly the same size and shape and place them in a large bowl. Drizzle with oil and season with herbs, salt and pepper and mix thoroughly.
Prepare to roast: Preheat the over to 425F. Spray 2 rimmed baking sheets with non-stick spray and divide the vegetables between the pans making sure that the vegetables are in a single layer.
Roast: Roast the vegetables for 20-25 minutes, stirring and switching pans halfway through cooking.
Make the drizzle: Combine the garlic, apple cider vinegar and tahini. Slowly stir in warm water to make a creamy sauce. Season with salt and pepper.
Serve: Serve the warm vegetables with a generous amount of tahini drizzle. Top with pumpkin seeds for extra crunch.
To make ahead: Vegetables can be peeled and chopped 1 day in advance. Store in an airtight container in the refrigerator.
To reheat: Reheat the vegetables in a skillet over low heat, in a 350˚F oven or air fryer until warm and crispy. Top with the drizzle.