Roast vegetables with tahini dressing

These roast vegetables with tahini dressing make a wonderful side dish to your favourite protein. You can use any vegetables you have at home – the more variety the better! The tahini dressing is a delicious boost of flavour that is high in calcium and has the addition of kelp which is a fantastic source of iodine.

Serves:  6
Ingredients: 18
Serving size: 250 g
Total calories: 282
Carbohydrates: 30.68 g
Fat: 16.56 g
Protein: 6.18 g
Fibre: 6.5 g

Ingredients

Vegetables

  • 1 cup Brussels sprouts, halved
  • 4 carrots, quartered
  • 1 large sweet potato, cut into cubes
  • 1 large beetroot, cut into wedges
  • 1 large red onion, halved then quartered
  • 2 large zucchinis, quartered
  • 1 potato, thinly sliced
  • ½ head cauliflower, cut into florets
  • 4 tbsp olive oil
  • 2 garlic cloves, crushed
  • ½ tsp cumin
  • ½ tsp paprika
  • Cracked salt and pepper

Dressing

  • 1/3 cup hulled tahini
  • 1 tbsp kelp flakes (optional)
  • Juice of ½ small lemon
  • 1 garlic clove, crushed
  • 3 tbsp warm water
  • Sea salt and black pepper to taste

Method

Vegetables

  1. Preheat oven to 190’C and line 2 baking trays.
  2. Put all the chopped vegetables in a large bowl. Mix olive oil, garlic, cumin and paprika in a small bowl and then drizzle over the vegetables. Toss them until evenly coated.
  3. Spread the vegetables out on the two trays and crack some salt and pepper over them. Add additional olive oil if needed.
  4. Bake for about 40 minutes or until vegetables are tender and slightly browned, pulling the tray out at 20 minutes to flip the vegetables.

Dressing

  1. While the vegetables are in the oven, prepare the dressing. Add all ingredients to a bowl and whisk with a fork until well-combined.
  2. Serve the vegetables with your favourite protein and drizzle with tahini dressing.
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