Karen's Roasted Vegetables with Tahini-Garlic Drizzle
How to Successfully Season, Roast and Serve an Assortment of Vegetables.Healthy and delicious - great for weeknight meal building, or serving a crowd.
Servings: 12 servings
Equipment
- 3 aluminum rimmed sheet pans
Ingredients
The Vegetables:
- 3 large multi colored carrots well scrubbed (I use one orange, one white and one yellow) cut into 4" batonettes
- 4 medium zucchini 2 green, 2 yellow summer squash; cut 3/4" circles
- 10 fat asparagus spears gently peeled, bottom half
- 1 large sweet vadalia onion skinned, cut into 3/4" wedges
- 9 mini multi mini colored sweet peppers cut in half, seeds removed
- 2 large purple daikon radishes peeled, 1" chunks
- 7 medium purple peruvian potatoes cut into chunks
- 1 large sweet potato peeled, cut into long batonettes
- 8 large kale leaves stripped, cut in half
Brush on Seasoning:
- 4 tablespoons extra virgin olive oil
- 1 1/2 teaspoon sumac
- 2 teaspoons Herbs de Provence
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly cracked pepper
Garlic-Tahini Drizzle:
- 3 large garlic cloves peeled and halved horizontally (will roast)
- 1 tablespoon extra virgin olive oil
- 2 1/2 teaspoons lemon juice
- 3 tablespoons tahini
- 1/8 teaspoon ground cumin
- 1/8 teaspoon sea salt
- 3 tablespoons filtered water
Instructions
Roasting the Vegetables:
- Wash and dry all vegetables. Cut to size - see notes.Combine 5 seasoning ingredients in a small bowl.Preheat oven to 400 degrees for Convection oven, 425 degrees Regular oven.
- Lighty brush 3 rimmed sheet pans with oil. Spread out vegetables, grouped by variety. Brush all over with the Oil / Seasoning.
- Roast for 10 minutes - remove the veggies to a large platter which are golden and done FIRST: Kale, Peppers and Asparagus. Roast for 7 - 8 minutes longer until the remaining veggies are golden around the edges, remove them to the platter.
Garlic-Tahini Drizzle:
- Add garlic cloves and oil to a very small skillet (mine is 5") Bring to a simmer, cook until golden underneath, about 3 minutes. Turn over cook for a few minutes longer until golden and remove from the stove. Do not cook on higher heat as garlic will burn.
- Add garlic, oil, lemon juice, tahini, sea salt and water to a small food processor. Puree 1 minute until very creamy. Add drops of water if too thick.
To Serve:
- Platter the vegetables in groupings by variety, paying attention to the beautiful colors.Top with Tahini-Garlic Drizzle in stripes (A squirt bottle comes in handy.). Add some chopped parsley if desired. Roasted Vegetables can be served warm, room temperature or cold.
Notes
Vegetables can be gently reheated when ready to serve.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 140kcal | Carbohydrates: 15g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 172mg | Potassium: 507mg | Fiber: 4g | Sugar: 5g | Vitamin A: 7932IU | Vitamin C: 29mg | Calcium: 66mg | Iron: 1mg