Roasted Veggies with Whipped Tahini

Fall and Winter veggies are roasted and spiked with soy and maple syrup and served on a bed of creamy and delicious whipped tahini. This is an incredible vegan side dish for any dinner or Holiday table.

5 from 1 vote

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Prep Time 20

Cook Time 40

Course Side Dish, sides

Cuisine American, Mediterranean, Middle Eastern

Servings sides

Calories 321 kcal

Ingredients

For Roasted Vegetables

1 butternut squash peeled, seeded and cubed
2 delicata squash seeded and cut in half moons
1 pound brussels sprouts for baby Brussels just trim the end off, for larger Brussels cut in calf
3 carrots peeled, cut in half then cut in thumb sized pieces
2 golden beets peeled and cut in bite sized pieces
1 head of garlic end cut off to expose the cloves
4 tbsp extra virgin olive oil
1 tsp salt
½ tsp black pepper
3 tbsp soy sauce
3 tbsp pure maple syrup

For Whipped Tahini

1 cup sesame tahini
1 lemon juiced
1 tsp salt
1 tsp pure maple syrup
½ cup water
1 clove garlic peeled

Optional Garnish

1 tbsp pure maple syrup
1 black pepper fresh ground to taste

Instructions

For Roasted Veggies

Preheat the oven to 400 degrees Fahrenheit
On one sheet pan place prepared butternut squash and delicata squash. Season with ½ tsp salt, ¼ tsp pepper and 2 tbsp olive oil. Toss well and spread into a single layer on the sheet pan. Roast for 30 minutes.
On another sheep pan place prepared carrots, Brussels sprouts, beets and whole garlic. Season with remaining ½ tsp salt, ¼ tsp black pepper and 2 tbsp olive oil. Toss well, spread in a single layer and bake for 30 minutes.
Make the finishing sauce by combining the soy sauce and maple syrup in a small bowl. Once the initial 30 minutes of roasting is finished, distribute the maple/soy mix equally between the two sheet pans of veggies. Pour over the veggies and mix with a spatula to ensure even distribution then bake for an additional 10 minutes.

For whipped tahini

To a high speed blender add tahini, water, lemon, garlic, salt and pure maple syrup. Blend on high until it gets thick and creamy. Check consistency, it will be fluffy and whipped yet still pourable. Add water if needed to achieve consistency desired. As tahini brands vary greatly, add a tbsp more at a time of water if the whipped tahini is too thick.

Plating and garnish

Pour the whipped tahini onto a large platter or serving bowl and spread with a spatula to cover the plate. Carefully with tongs, arrange the roasted veggies over the bed of whipped tahini. Finish with the roasted garlic by squeezing the roasted cloves from the peel. Then top with a drizzle of maple syrup and fresh ground black pepper. Serve immediately.

Nutrition

Calories: 321kcalCarbohydrates: 36gProtein: 8gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gSodium: 820mgPotassium: 1030mgFiber: 7gSugar: 12gVitamin A: 12635IUVitamin C: 74mgCalcium: 138mgIron: 3mg

Keyword beets, Fall, holiday, roasted veggies, sheet pan, squash, tahini

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