Every meal needs a side of veggies, but that doesn’t mean it needs to be boring. These Roasted Veggies with Tahini Sauce are delicious. They are the perfect side dish for the holiday season, along with Vegan Quinoa Butternut Squash Stuffing, Creamiest Vegan Mashed Potatoes, and of course, 2-Ingredient Easy Cranberry Sauce.
Why I Love This Recipe
- Bright Flavors: Green beans and carrots are tender yet crunchy, and paired with pomegranate seeds for the perfect refreshing and sweet finish.
- Creamy Tahini Sauce: All veggies need a delicious sauce. The homemade creamy tahini sauce takes this side dish to the next level.
- Nutrient-Dense: What’s more nutritious than a colorful side of veggies? These make for the perfect easy dinner side.
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Notes on Ingredients
- Carrots: Use large carrots and peel them!
- Green beans: Feel free to substitute for another green veggie like asparagus.
- Pomegranate seeds: Buy pre-shelled pomegranate seeds to save time.
- Tahini: Ground sesame seed butter, aka tahini, serves as the base for the sauce. Find it in the nut butter aisle of your grocery store!
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make Roasted Veggies with Tahini Sauce?
- Preheat the oven to 475F. Add green beans and carrots to a baking sheet, season with oil, salt, and pepper, then bake for 30-45 minutes until golden brown and tender.
- Make the tahini sauce. Mix tahini, lemon juice, garlic, and water.
- Remove veggies from the oven and plate with the green beans on the bottom, then carrots. Drizzle the tahini sauce on and garnish with pomegranate seeds.
- Enjoy!
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Commonly Asked Questions
I love to use a couple tablespoons of extra virgin olive oil (or avocado oil) and roast them straight on a sheet pan at a higher temperature (475F) so they cook quickly and get extra crispy and delicious.
Yes, of course! Asparagus or beets would work beautifully too.
Tahini is ground sesame seeds. It’s basically seed butter–so it’s completely nut-free. It’s super rich and delicious and you can usually find it with the nut butters at the grocery store!
“A delicious, easy, and super pretty seasonal side. Perfect for Thanksgiving/Hanukkah/Christmas dinners. So bright and flavorful!”
– Jordan
Extra Helpful Tips
- I like to use the rainbow carrots so you can see all the pretty colors when they’re lined up, but feel free to use regular orange carrots!
- Serve warm! Store leftovers in the fridge for up to 4 days, keeping the veggies and tahini sauce separate.
- Mix in any additional veggies you’d like to add–asparagus or sweet potatoes would work well.
If you tried this Roasted Veggies with Tahini Sauce or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
Roasted Veggies with Tahini Sauce
Equipment
- 1 oven
- 1 tongs
- 1 bowl small
Ingredients
- 16 oz large carrots peeled I used petite rainbow carrots
- 12 oz green beans
- 3 tablespoon pomegranate seeds use pre-shelled to save time
- ¼ cup tahini
- 1 lemon juiced
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 2-3 tablespoon olive oil if oil-free, use ¼ cup vegetable broth
Instructions
- Preheat the oven to 475 degrees F. Add green beans and carrots to an oven-safe casserole dish or baking sheet, season with oil (or veggie broth), salt and pepper, then bake for 30-45 minutes until golden brown and tender. Use tongs to mix the veggies around halfway through so they don’t burn on the bottom.
- While veggies roast, make the tahini sauce by adding tahini, lemon juice, and garlic to a small bowl. Mix vigorously until combined. Slowly add water by the tablespoon until it’s to your desired consistency. You want it to be pourable.
- Remove veggies from the oven and plate with green beans on the bottom and then carrots on top. Drizzle the tahini sauce on and garnish with pomegranate seeds.
- Enjoy!
Notes
- I like to use the rainbow carrots so you can see all the pretty colors when they’re lined up, but feel free to use regular orange carrots!
- Serve warm! Store leftovers in the fridge for up to 4 days, keeping the veggies and tahini sauce separate.
- Mix in any additional veggies you’d like to add–asparagus or sweet potatoes would work well.
Tamara says
Delish! That dressing is awesome! I used raw zucchini noodles instead of pasta. Made the rest of the recipe as directed. I’m eating it now. So so good 😊
Jordan Stacy says
A delicious, easy, and super pretty seasonal side. Perfect for Thanksgiving/Hanukkah/Christmas dinners. So bright and flavorful!