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Roasted Vegetables with Tahini Lemon Sauce
Roasted vegetables are dressed lightly with a garlicky tahini lemon sauce with bright parsley to brighten the flavor.
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 6
Calories: 123 kcal
Course:
Side Dish , Main Course
Cuisine:
American
Ingredients
For the Vegetables
- 1 head cauliflower (cut florets)
- 2 sweet potatoes (cut cubes)
- 1 tablespoon extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup parsley (minced)
For the Tahini Sauce
- 2 tablespoons Tahini
- 1 juice and zest of lemon
- 1 clove garlic (grated)
- ½ teaspoon salt
- ¼ cup hot water
Instructions
- Pre-heat oven to 400.
- Toss cauliflower and sweet potato with olive oil, salt, and pepper then spread out in an even layer on a foil-lined baking sheet. Roast for 20-25 minutes or until browned.
- 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.
- When vegetables are done roasting, serve on a platter and drizzle with tahini lemon parsley sauce. Serve warm or at room temp.
Cup of Yum
Notes
- Line your baking sheet with parchment paper or aluminum foil for easier clean-up!
Nutrition Information
Calories
123kcal
(6%)
Carbohydrates
14.2g
(5%)
Protein
3.3g
(7%)
Fat
6.8g
(10%)
Saturated Fat
0.9g
(5%)
Polyunsaturated Fat
5.9g
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
445mg
(19%)
Fiber
4.1g
(16%)
Sugar
4.3g
(9%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 123
% Daily Value*
| Calories | 123kcal | 6% |
| Carbohydrates | 14.2g | 5% |
| Protein | 3.3g | 7% |
| Fat | 6.8g | 10% |
| Saturated Fat | 0.9g | 5% |
| Polyunsaturated Fat | 5.9g | 35% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 445mg | 19% |
| Fiber | 4.1g | 16% |
| Sugar | 4.3g | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.