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!
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.