Mix and match your favorite vegetables and finish them with a creamy tahini sauce in this simple recipe for roasted vegetables with tahini — a versatile side dish or a satisfying meal on its own.
I’m happy to share this updated version of a much-loved recipe. It’s one of the early recipes I posted and still one of my go-tos when I want a colorful, flavorful vegetable dish without much fuss. The method is straightforward and flexible: use whatever seasonal vegetables you have on hand, roast them until caramelized, and finish with a bright, garlicky tahini sauce and crunchy pine nuts.
What is Tahini?
Tahini is a smooth paste made from ground sesame seeds and is a common ingredient in Middle Eastern cooking. It has a mild, nutty flavor and works well in both savory and sweet applications. In this recipe it becomes the star condiment, adding creaminess and a subtle complexity that elevates simple roasted vegetables.
Ingredients Needed for Roasted Vegetables with Tahini
- Chopped vegetables – Use a colorful mix for the best presentation. Suggestions: butternut squash, red onion, cauliflower, broccoli, zucchini, carrots, mushrooms, or any sturdy vegetable you enjoy.
- Olive oil
- Tahini paste
- Lemon juice
- Water (to thin the sauce)
- Garlic clove, minced
- Pine nuts, toasted
- Za’atar seasoning (or another spice blend)
- Fresh parsley, chopped
- Sea salt and freshly ground pepper
How to Make the Best Roasted Veggies
Step 1: Preheat the oven to 450°F (230°C). Toss your chopped vegetables with olive oil in a large bowl so they’re evenly coated. Spread them out in a single layer on a parchment-lined baking sheet and season with sea salt and pepper.
Step 2: Roast for about 15 minutes, then remove the pan and flip the vegetables so they brown evenly. Return them to the oven and roast another 15–20 minutes, or until tender and caramelized at the edges.
Step 3: While the vegetables roast, combine the tahini, lemon juice, minced garlic, and water in a small bowl. Whisk until smooth. Add more water a teaspoon at a time if the sauce is too thick — it should be pourable but still creamy.
Step 4: Toast the pine nuts in a small skillet over medium heat or in a toaster oven, stirring or shaking frequently, until they are fragrant and lightly golden. Watch closely — nuts can brown quickly.
Step 5: When the vegetables are done, transfer them to a serving platter. Drizzle the tahini sauce evenly over the top, then sprinkle with toasted pine nuts, za’atar, and chopped parsley. Adjust salt and lemon to taste.
Recipe Details
- Author: Davida Lederle
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: About 6 servings
- Category: Side
- Cuisine: Middle Eastern–inspired
- Diet: Vegan
Ingredients (quantities)
- 8–10 cups chopped vegetables (see suggestions above)
- 2 tbsp olive oil
- 3 tbsp tahini
- Juice of 1/2 lemon
- 4 tbsp water (plus more if needed)
- 1 garlic clove, minced
- 3 1/2 tbsp pine nuts
- 1 tbsp za’atar
- 1–2 tbsp chopped fresh parsley
- 1/2 tsp sea salt, plus a pinch of pepper
Instructions
- Preheat oven to 450°F (230°C).
- Place chopped vegetables in a bowl with olive oil. Mix well and spread in a single layer on a parchment-lined baking sheet. Season with sea salt and pepper.
- Roast for 15 minutes, then flip the vegetables. Roast another 15–20 minutes until browned and tender.
- While vegetables roast, whisk together tahini, lemon juice, minced garlic, and water until smooth. Thin with additional water if needed.
- Toast pine nuts on the stovetop or in a toaster oven until lightly browned and fragrant. Watch carefully to avoid burning.
- Drizzle the roasted vegetables with the tahini sauce. Top with toasted pine nuts, za’atar, and chopped parsley.
- Store leftovers in the refrigerator for up to 3 days.
Tips, Variations and Serving Suggestions
This recipe is very forgiving. Use a mix of root vegetables and cruciferous vegetables for the best texture contrast. For extra depth, add a splash of balsamic vinegar before roasting or sprinkle with toasted sesame seeds along with the pine nuts. Serve these vegetables alongside grain bowls, roasted proteins, or a simple salad. The tahini sauce also keeps well as a dressing — store it in the fridge and thin with water or lemon juice before using.
More tahini-forward recipes to try:
- Maple roasted squash with tahini yogurt dressing
- Kale tahini salad
- Roasted cauliflower and chickpeas with tahini and za’atar