Roasted Veggies with Tahini Sauce
A bright & flavorful veggie side with a creamy tahini sauce perfect for holiday dinners or an easy side dish.
Servings 4
Calories 244kcal
Cost $9
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.
Nutrition
Calories: 244kcal | Carbohydrates: 26g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 672mg | Potassium: 691mg | Fiber: 8g | Sugar: 10g | Vitamin A: 19550IU | Vitamin C: 33mg | Calcium: 101mg | Iron: 2mg
