The red and green colors in this Festive Garlicky Roasted Vegetables dish make it perfect for Christmas dinner! The Lemon Tahini Drizzle will have your guests coming back for second helpings. Oven roasted vegetables are a great side dish for just about any meal. This easy to make recipe is vegan and gluten-free.
Garlicky Roasted Vegetables
This recipe was inspired by a trip to the salad bar. Several trips to the salad bar, actually. There’s a Whole Foods around the corner from my house. I find myself there constantly, because I’m always in need of a few lemons or a bunch of parsley for a blog post. I used to end up getting lunch from their massive salad bar while I was there, because when I’m in the middle of working on a recipe, the last thing I want to do is stop and make myself something to eat. (Weird, I know.)
Whole Foods would have a lot of cold roasted vegetables in the salad bar. My favorites were the cauliflower, Brussels sprouts, and beets, which I would add to my salad. Sometimes I would throw in a few roasted garlic cloves, too. Tahini is my dressing of choice, so that's what I would smother my salad with. I love the way the tahini gets into the little florets of cauliflower, and it compliments the sprouts so nicely. I’ve found myself craving it, and I sometimes make excuses to run to the store around lunchtime so I can pick a salad.
A few years ago, as I was piling my salad high with cauliflower, I thought, “Why don’t I just started roasting these vegetables at home myself?” And so I did. I cooked up a sheet of veggies and stored them in the fridge so I could make salads for lunch any time I want.
How to Make Garlicky Roasted Vegetables
This recipe is super easy to make!
- First you preheat your oven to 400° and line a baking sheet with parchment paper.
- Then, toss together the vegetables and garlic with the oil and the spices in a large bowl. Spread everything out on the baking sheet and cook them. 30-40 minutes or until browned around the edges. You should check them every 10 minutes or so and flip them on the baking sheet, to insure that they cook evenly.
- While the vegetables are cooking, you whisk all of the tahini dressing ingredients together in a small bowl.
- Drizzle your cooked vegetables with the Lemon Tahini and garnish with the chopped parsley.
If your sprouts are small, you can keep them intact. If they're on the larger side, I suggest cutting them in half so that they roast faster as well as so that they’re easier to eat.
I keep the skin on my beets, but I scrub the heck out of them. Feel free to peel yours, if you prefer. They do make a red mess all over everything, so if you’d like to avoid that, you can use pre-cooked beets.
How to customize your Roasted Vegetables
You can easily make this recipe your own by roasting whatever vegetables you like. Try broccoli florets, chopped carrots, cubed sweet potatoes or any other type of veggie you fancy!
Garlicky Roasted Vegetables are perfect for Christmas Dinner
I always make roasted vegetables to go along with Christmas dinner, and the deep red and green colors in this dish lend itself well to the holiday. Serve this with a vegan lentil loaf and holiday kale salad, and you’ll have one delicious meal!
Served hot, this Festive Garlicky Roasted Vegetables dish is the perfect side for just about any meal. It’s also makes a great salad served cold on a bed of greens. You can add some chickpeas or baked tofu to make it a complete meal.
Festive Garlicky Roasted Vegetables with Lemon Tahini Drizzle
For the Vegetables
- 1 head cauliflower chopped into bite-sized florets
- 16 ounces Brussels sprouts trimmed (slice them in half if they’re large)
- 4 medium beets scrubbed and diced
- 1 bulb garlic peeled
- 1 teaspoon neutral-flavored oil
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ chopped fresh parsley for garnish
For the Lemon Tahini
- ½ cup tahini
- ¼ cup water
- ¼ cup lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- ½ teaspoon sea salt
- Preheat your oven to 400° and line a baking sheet with parchment paper.
- In a large bowl, toss together the vegetables and garlic with the oil and the spices. Spread them out on the baking sheet and cook for 30-40 minutes or until browned around the edges. Check them every 10 minutes or so and flip them on the baking sheet, to insure that they cook evenly.
- While the vegetables are cooking, whisk all of the Lemon Tahini ingredients together in a small bowl.
- Drizzle the cooked vegetables with the Lemon Tahini and garnish with the chopped parsley. This can be served hot as a side dish, or it be served cold on a bed of greens as a salad.