Sheet-Pan Fall Veggies with Tahini Drizzle

$- 2 medium sweet potatoes, peeled and cut into 1-inch cubes - 1 large beet, peeled and cut into 1-inch cubes - 1 cup Brussels sprouts, halved - 1 red onion, cut into wedges - 2 medium carrots, sliced into ½-inch rounds These veggies are the stars of your dish. Sweet potatoes add a creamy texture. Beets bring a sweet earthiness. Brussels sprouts provide a nice crunch. Red onion adds depth, while carrots bring a hint of sweetness. - 3 tablespoons extra virgin olive oil - 1 teaspoon smoked paprika - Sea salt and freshly ground black pepper, to taste Extra virgin olive oil helps the veggies roast nicely. Smoked paprika gives a warm, smoky flavor. Sea salt and black pepper enhance all the tastes. - ¼ cup tahini - 2 tablespoons fresh lemon juice - 1 tablespoon pure maple syrup - 2 tablespoons water (or more as needed for consistency) - Fresh parsley, finely chopped, for garnish The tahini drizzle adds creaminess and zest. Lemon juice brightens the flavor. Maple syrup balances the taste with sweetness. Water helps adjust the sauce to your liking. Parsley adds a colorful touch at the end. 1. First, preheat your oven to 425°F (220°C). This heat helps the veggies roast well. 2. Next, prepare your vegetables. Peel and chop the sweet potatoes and beets into 1-inch cubes. Cut the Brussels sprouts in half and slice the carrots into ½-inch rounds. Finally, cut the red onion into wedges. 1. In a large bowl, combine all your chopped vegetables. 2. Drizzle the veggies with three tablespoons of extra virgin olive oil. 3. Sprinkle on one teaspoon of smoked paprika, along with sea salt and black pepper to taste. 4. Toss everything well. Ensure each piece is evenly coated in oil and spices. This step adds great flavor. 1. Spread the seasoned veggies in a single layer on a baking sheet lined with parchment paper. 2. Avoid crowding the pan. This lets the veggies roast evenly. 3. Roast in the oven for about 25 to 30 minutes. 4. Stir the vegetables halfway through. This keeps them from burning and helps them brown nicely. They should become tender and slightly caramelized. 1. While the veggies roast, prepare the tahini drizzle. 2. In a small bowl, whisk together ¼ cup of tahini, two tablespoons of fresh lemon juice, and one tablespoon of pure maple syrup. 3. Add two tablespoons of water to thin it out. Adjust the thickness by adding more water if needed. 4. Season with a pinch of salt. This drizzle will add a creamy finish. 1. Once the veggies are done, take them out of the oven. Let them cool for a few minutes. 2. Generously drizzle the tahini sauce over the warm vegetables. 3. Gently toss to coat every piece in the sauce. 4. Transfer the vibrant medley to a serving dish. Garnish with finely chopped parsley for a pop of color. This dish shines with its warm flavors and beautiful colors. Enjoy every bite! - Always spread the veggies in a single layer on the baking sheet. This helps them roast evenly and become crispy. When veggies are too crowded, they steam instead of roast. A single layer promotes more browning and better flavor. - To achieve even browning, stir the veggies halfway through roasting. This keeps them from sticking and ensures all sides get that nice caramel color. Look for a golden-brown hue as a sign they are ready. - To modify the thickness of your tahini drizzle, add water slowly. Start with a tablespoon and whisk. Keep adding until you reach your desired pourable consistency. - You can enhance the flavor by adding minced garlic or a pinch of cayenne pepper for heat. This gives the drizzle a nice kick and extra depth. - For serving, use a large wooden bowl or a colorful platter. This adds a rustic touch to your meal. - Garnish the dish with fresh parsley for a pop of color. You can also add lemon wedges on the side. They add a fresh look and can brighten the dish's flavor when squeezed on top. {{image_4}} You can swap out the sweet potatoes or beets for other fall veggies. Try using butternut squash, parsnips, or even turnips. Each of these brings its own unique taste and texture to the dish. You can also add colorful veggies like bell peppers or purple cabbage for extra vibrance. Mixing different shapes and colors makes the dish more appealing. To spice things up, add some herbs like thyme or rosemary. A sprinkle of cumin can also bring a nice warmth to the dish. If you want a tangy kick, try adding a splash of balsamic vinegar. For those who enjoy sweetness, a dash of cinnamon or a drizzle of honey enhances the flavors nicely. These small changes can elevate your meal to new heights. This recipe suits many diets. It is both vegan and gluten-free. If you need allergen-friendly options, consider swapping tahini for sunflower seed butter. This keeps it nut-free while still creamy. Always check the labels for any hidden allergens. You can enjoy this dish no matter your dietary needs. After enjoying your meal, let the veggies cool first. Place them in an airtight container. This keeps them fresh and safe. Store in the fridge. They will last about 3 to 5 days. For the best taste, eat them sooner. To reheat, use an oven or a microwave. In the oven, heat at 350°F (175°C) for about 10 minutes. This keeps the veggies crisp. In the microwave, use a low setting. Heat in short bursts to avoid sogginess. Stir a few times for even warmth. Yes, you can freeze this meal! Place cooled veggies in a freezer-safe container. Leave some space for expansion. They can last up to 3 months in the freezer. To use, thaw in the fridge overnight. Reheat as mentioned above for best results. To make your tahini sauce thinner, you can add more water. Start with a tablespoon at a time. Mix it well after each addition. Make sure it reaches a pourable consistency. If you want more flavor, add a pinch of salt or lemon juice. This will enhance the taste while keeping it smooth. Yes, you can use many other vegetables. Try adding zucchini, cauliflower, or butternut squash. These will add variety to your dish. If you want leafy greens, kale or spinach can work too. Just remember to adjust cooking times for softer veggies. Roasted veggies pair well with grains like quinoa or brown rice. You can also serve them with a protein, such as grilled chicken or chickpeas. A fresh salad on the side can add crunch. For added flavor, a dollop of yogurt or feta cheese is great. Yes, this recipe is gluten-free. All the ingredients are safe for those avoiding gluten. Make sure to check labels on packaged items like tahini and maple syrup. If you want to add grains, choose gluten-free options like quinoa or rice. This article provided a clear guide to making delicious roasted vegetables with tahini drizzle. We shared key ingredients and steps, along with tips for perfect roasting. Remember, using fresh veggies and adjusting the tahini can enhance flavor. Don’t hesitate to mix in seasonal vegetables for variety. With these ideas, you can serve a colorful and tasty dish. Experimenting with variations makes cooking fun. Enjoy your culinary journey with these easy methods!$

Sheet-Pan Fall Veggies with Tahini Drizzle

Discover the perfect fall dish with this Sheet-Pan Autumn Vegetable Medley with Creamy Tahini Drizzle. Packed with sweet potatoes, beets, Brussels sprouts, and more, this colorful recipe is not only nutritious but also bursting with flavor. Drizzled with a creamy tahini sauce, it’s a delicious way to enjoy seasonal vegetables. Click to explore the recipe and elevate your autumn meals with this easy and tasty dish!

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Ingredients

2 medium sweet potatoes, peeled and cut into 1-inch cubes

1 large beet, peeled and cut into 1-inch cubes

1 cup Brussels sprouts, halved

1 red onion, cut into wedges

2 medium carrots, sliced into ½-inch rounds

3 tablespoons extra virgin olive oil

1 teaspoon smoked paprika

Sea salt and freshly ground black pepper, to taste

¼ cup tahini

2 tablespoons fresh lemon juice

1 tablespoon pure maple syrup

2 tablespoons water (or more as needed for consistency)

Fresh parsley, finely chopped, for garnish

Instructions

Begin by preheating your oven to 425°F (220°C) to ensure it's hot enough for roasting.

In a large mixing bowl, combine the cubed sweet potatoes, cubed beets, halved Brussels sprouts, red onion wedges, and sliced carrots.

Drizzle the vegetables with the olive oil and sprinkle them with smoked paprika, sea salt, and black pepper. Toss everything well, ensuring that each piece is thoroughly coated in oil and seasonings.

Spread the seasoned vegetable mixture in a single layer on a baking sheet lined with parchment paper, making sure not to overcrowd the pan to allow for even roasting.

Roast in the preheated oven for 25-30 minutes. Halfway through the cooking time, stir the vegetables to promote even browning. They should be tender and slightly caramelized when done.

While the vegetables are roasting, prepare the creamy tahini drizzle. In a small bowl, whisk together the tahini, lemon juice, maple syrup, and water. Adjust the mixture's thickness by adding more water gradually until it reaches a pourable consistency. Season with a pinch of salt to enhance the flavors.

Once the vegetables are roasted to perfection, remove them from the oven and let them cool for a few minutes to avoid burns.

Generously drizzle the tahini sauce over the warm roasted vegetables, then gently toss to ensure an even coating of the sauce.

Transfer the vibrant roasted vegetable medley to a serving dish and garnish with a sprinkle of freshly chopped parsley for a touch of brightness and color.

Prep Time: 15 min | Total Time: 45 min | Servings: 4

- Presentation Tips: Serve the dish in a large wooden bowl or a colorful platter for a rustic look. You can also place lemon wedges on the side for added freshness and aesthetic appeal.