Festive Garlicky Roasted Vegetables with Lemon Tahini Drizzle

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!

Salad Bar Inspiration

This garlicky roasted vegetables recipe was inspired by a trip to the salad bar. Several trips to the salad bar, actually. As I’ve mentioned before, there’s a Whole Foods around the corner from my house. I find myself in there constantly, because I’m always in need of a few lemons or a bunch of parsley for a blog post. Often, I end up picking up lunch from their massive salad bar, 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.)

Lately, Whole Foods has had a lot of cold roasted vegetables in the salad bar. I’ve taken to adding cauliflower, Brussels sprouts, and beets to my salad, and sometimes I throw in a few roasted garlic cloves, too. Tahini is my dressing of choice, and thankfully, they’ve added it back to their offerings. (They had taken it away for a little while!) 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 weeks 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.

I used small Brussels sprouts when I made this dish for the photo, so I kept them intact. If your sprouts are 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.

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 pretty epic 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

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!

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Prep Time 10 mins

Cook Time 40 mins

Total Time 50 mins

Course Side Dish

Cuisine American

Servings 4 servings

Ingredients

  

1x2x3x

For the Vegetables

• 1 head cauliflower, chopped into bite-sized florets chopped into bite-sized florets
• 16 ounces of Brussels sprouts, trimmed (slice them in half if they’re large)
• 4 medium beets, 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

• 1/2 cup tahini
• 1/4 cup water
• 1/4 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!

If you enjoyed these Garlicky Roasted Vegetables, you might also like:

• Pan Seared Brussels Sprouts with Caramelized Shallots and Toasted Pistachios
• Roasted Cauliflower Salad with Creamy Cashew Dressing
• Roasted Carrots with Green Goddess Dressing
• Roasted Cauliflower Piccata 

Dianne’s Vegan Kitchen has been nominated in the Best Healthy Blog category on Healthline.com! Please cast your vote. You can vote once a day! https://healthline.wishpond.com/healthline-blog-contest17/entries/169375120/reference

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