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    Home » Recipes » Vegan Recipes

    Festive Garlicky Roasted Vegetables with Lemon Tahini Drizzle

    Published: Dec 1, 2021 · Modified: May 12, 2023 by Dianne · This post may contain affiliate links

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    Festive Garlicky Roasted Vegetables with text overlay

    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.

    Festive Garlicky Roasted Vegetables with text overlay

    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.)

    roasted vegetables in bowl with cranberries, tahini dressing, lemons, and garlic

    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.

    bowl of vegetables with mushroom wellington, tahini, cranberries, and lemons

    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.

    garlic, cauliflower, betters, brussels sprouts, lemons, and tahini

    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.
    making roasted vegetables

    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.

    drizzling tahini on roasted vegetables

    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!

    close up of bowl of veggies with lemon and garlic

    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!

    roasted vegetables in bowl with tahini dressing, lemons, and garlic

    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.

    roasted vegetable platter with lemons and tahini
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    roasted vegetables on platter with lemons, tahini, and garlic

    Festive Garlicky Roasted Vegetables with Lemon Tahini Drizzle

    Dianne
    The red and green colors in these Festive Garlicky Roasted Vegetables make it the perfect side dish for Christmas dinner! The Lemon Tahini Drizzle will have your guests coming back for second helpings!
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 40 minutes mins
    Total Time 50 minutes mins
    Course Side Dish
    Cuisine American
    Servings 4 servings

    Ingredients
      

    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

    Instructions
     

    • 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.
    Tried this recipe?Tag @diannewenz on Instagram!
    close up of bowl of veggies with lemon and garlic

    More recipes that are great for Christmas include:

    • Caramelized Onion and Mushroom Tart
    • Scalloped Potatoes
    • Creamed Kale
    • Holiday Kale Salad

    More Roasted Vegetable Recipes Include:

    • Roasted Cabbage Steaks 
    • Roasted Cauliflower Cutlets with Lemon-Caper Sauce from Laura Theodore’s Vegan-Ease
    • Super Easy Roasted Brussels Sprouts
    • Roasted Cauliflower Salad
    « Vegan Nanaimo Bars from Dreena's Kind Kitchen
    Vegan Mushroom Wellington »

    About Dianne

    Dianne Wenz is a Certified Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, and Plant-Based Chef, as well as the author of Truly Healthy Vegan Cookbook.

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    Reader Interactions

    Comments

    1. Becky Striepe

      December 04, 2017 at 11:40 am

      Oh these look lovely, especially with that SAUCE!

    2. Dianne

      December 04, 2017 at 1:59 pm

      Thank you, Becky!

    3. Susan

      December 04, 2017 at 11:05 pm

      This sounds great. I love a tahini sauce on anything! Also nice that they can be served hot or cold, as our Christmas time here is summer and it can be hot and sweaty and it is nice to have some cool things on the table to go along side the Field Roast!

    4. Cadry

      December 05, 2017 at 1:05 pm

      This sounds wonderful, Dianne! Lemon tahini sauce works some kind of magic on roasted vegetables. This would be so good in a brown rice bowl too!

    5. Dianne

      December 06, 2017 at 5:33 pm

      Thanks, Susan! Yes, it would great cold on a hot Christmas day!

    6. Dianne

      December 06, 2017 at 5:34 pm

      Thanks, Cadry. It would be!

    7. Amy Katz from Veggies Save The Day

      December 06, 2017 at 5:43 pm

      Cauliflower, Brussels sprouts AND beets? Count me in! These are some of our favorites!

    8. Dianne

      December 06, 2017 at 7:16 pm

      Enjoy!

    9. Linda from Veganosity

      December 07, 2017 at 7:22 pm

      Roasted vegetables with garlic and that delicious tahini sauce sounds so good right now! I love the festive colors, it's perfect for the holidays.

    10. Dianne

      December 07, 2017 at 8:11 pm

      Thank you, Linda!

    11. Nicole Dawson

      December 08, 2017 at 1:42 pm

      3 of my favorite veggies in one dish....what's not to love.

    12. Dianne

      December 08, 2017 at 4:42 pm

      Enjoy!

    13. Aimee

      December 11, 2017 at 8:45 am

      YUMMM. You had me at "garlicky" <3

    14. Dianne

      December 11, 2017 at 3:39 pm

      Thank you, Aimee! Enjoy!

    15. Susan

      December 27, 2017 at 10:02 pm

      I made this as a salad for Christmas (using carrots in place of beets) and it was so yummy!

    16. Dianne

      December 31, 2017 at 3:47 pm

      So glad you liked it!

    17. Gina

      December 02, 2021 at 8:36 pm

      This sounds a perfect recipe--can't wait to make this. Thanks!

    18. Dianne

      December 03, 2021 at 10:37 am

      Thank you, Gina! I hope you enjoy it!

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    Hi! I'm Dianne Wenz, a Board-Certified Health Vegan Health and Lifestyle Coach. I empower my clients to build new habits so they can reach their healthy living goals. I love to show others how easy it is to live a vegan lifestyle as well as how to cook deliciously easy plant-based meals. Contact me today to learn more and to schedule a complimentary breakthrough session!

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