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Oven Roasted Vegetables with Maple Tahini Sauce Recipe

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4 from 15 reviews

This Oven Roasted Vegetable recipe features sweet potatoes, carrots, and Brussels sprouts perfectly caramelized in the oven with pecans and fragrant rosemary. Tossed with a flavorful blend of garlic powder, paprika, and spices, then served with a creamy, slightly sweet maple tahini sauce, it makes a delicious and wholesome side dish ideal for holiday meals or any time you crave comforting roasted veggies.

  • Total Time: 50 minutes
  • Yield: 6 servings

Ingredients

Vegetables & Nuts

  • 1 Medium Sweet Potato, cut into 1.5 inch cubes
  • 3 Carrots, cut into 1.5 inch cubes
  • 1 lb Brussels Sprouts, halved and trimmed
  • 1/2 cup Pecans, halved

Seasonings & Oil

  • 4 tbsp Oil
  • 2 tsp Garlic Powder
  • 1 tsp Paprika
  • 3/4-1 tsp Salt
  • 1/4 tsp Pepper
  • 2 sprigs Rosemary

Maple Tahini Sauce

  • 1/3 cup Tahini
  • 3 tbsp Maple Syrup
  • 2 tbsp Dijon Mustard
  • 3 tbsp Cold Water (adjust for consistency)
  • 1/4 tsp Salt
  • 1/4 tsp Pepper

Instructions

  1. Prepare the Vegetables: Discard any yellow outer layers of the Brussels sprouts and trim the top stem. Cut Brussels sprouts in half. Cut carrots and sweet potatoes into 1.5 inch cubes ensuring relatively uniform size for even roasting.
  2. Preheat Oven: Set the oven to 200°C (390°F) or 180°C fan-assisted to heat adequately for roasting the vegetables.
  3. Season the Vegetables: Transfer all cut vegetables to a large baking tray. Drizzle 4 tablespoons of oil evenly over the veggies. Sprinkle garlic powder, paprika, salt, and pepper evenly across the tray. Use your hands or a spatula to toss everything well ensuring all pieces are coated in seasoning and oil.
  4. Add Pecans and Rosemary: Spread the halved pecans evenly among the vegetables on the tray. Add rosemary sprigs scattered throughout for an aromatic flavor infusion during roasting.
  5. Roast the Vegetables: Bake in the preheated oven for 20 minutes. After 20 minutes, check the top layer; if Brussels sprouts look charred, flip them and toss the rest of the vegetables gently. Return the tray to the oven and bake for an additional 10–15 minutes until vegetables are tender and slightly caramelized around the edges.
  6. Prepare the Maple Tahini Sauce: While vegetables roast, whisk together tahini, maple syrup, Dijon mustard, cold water, salt, and pepper in a bowl. Adjust the sauce consistency by adding more water if needed to make it smooth and pourable.
  7. Serve: Plate the roasted vegetables, garnish with optional pomegranate seeds if desired, and drizzle generously with the maple tahini sauce. Serve warm as a flavorful side dish.

Notes

  • For a nuttier flavor, toast pecans lightly before adding to the baking tray.
  • You can substitute maple syrup with honey if not vegan.
  • Add pomegranate seeds on top for a burst of color and tartness.
  • Make sure to cut vegetables into similar sizes for even cooking.
  • Use fresh rosemary sprigs for best aroma; dried can be substituted at 1 teaspoon crushed.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/oven-roasted-vegetables-with-maple-tahini-sauce-recipe/