Cooking Green Goodness: Roasted Vegetables With Tahini Dressing

Want to know how incredible this mix of roasted vegetables are? Picture a family member who had always disliked brussels sprout uttering, “pass me another brussels sprout please.”  This caused for a brief moment of silence and stares.  That’s how incredible this mix of vegetables are,  roasted with coconut oil, lots of fresh herbs and seasoning

“Once you have a great base of vegetables, there are endless ways to jazz them up.”

@earthacooks roasted vegetables yum

There is a lot of wonderful goodness happening in this dish. First being the incredible mix vegetables including gourds, yams and leafy greens topped with herbs, green olives and pine nuts. Also, reap some of the many benefits of coconut oil used in this recipe, including the taste.

@earthacooks - roasted vegetables with tahini dressing

Dress It Up!  These roasted vegetables are delicious on their own but you have to option to dress it up with tahini. Tahini is an oily paste made from toasted ground hulled sesame seeds and is served on its own or as a major component of hummus, baba, ghanoush and halva. When you add a bit of lemon juice, garlic and sea salt to jazz it up, it makes for the perfect dressing to compliment your roasted vegetables. Now let’s get to cooking!

Fresh Ingredients:

  • 1 large butternut squash, unpeeled and cut into wedges
  • 2 sweet potatoes, diced
  • 2 parsnips, cut lengthwise and into quarters
  • 10 brussels sprouts
  • 2 red onions, cut into thick wedges
  • 3 tbsp coconut oil
  • 2 tbsp pine nuts
  • 1 tbsp dried thyme leaves
  • 2 tbsp dried oregano
  • 1 tbsp cumin
  • 1 tbsp curry powder
  • sea salt and freshly ground pepper, use as desired
  • 1 tbsp fresh parsley, roughly chopped
  • 1/2 cup green olives

Tahini Dressing (optional)

  • 3 tbsp tahini
  • 1 1/2 tbsp lemon juice
  • 2 tbsp water
  • 1 garlic clove, crushed
  • 1/4 tsp sea salt
Fresh Ingredients

Fresh Ingredients

Preheat oven to 200 °F.

Place pumpkin, sweet potato, parsnip, brussels sprout and onion in a large bowl. Add your coconut oil, thyme leaves, oregano, cumin, sea and freshly ground pepper and toss well. Spread on a baking tray and roast for 30 – 40 minutes, or until the vegetables have browned and are cooked through. Remove from oven and let cool.

To make the dressing, place the tahini in a small bowl along with the lemon juice, water, garlic and salt. Whisk until the dressing is the consistency of honey, adding more water or tahini if necessary.

Spread roasted vegetables over a large serving platter. Top with olives, parsley and sprinkle on the pine nuts. Add dressing as desired.

@earthacooks - roasted vegs with tahini dressing

About Cooking Green Goodness

Greens are delicious! This section of my blog is dedicated to showing you how to incorporate leafy greens and green foods into everyday meal ideas. Explore healthy eating options, meals and recipes. Discover flavourful combinations you may not have thought possible, or even just learn about the benefits of a health conscious diet inclusive of leafy greens and green foods. At the very least, you might decide to try something new and challenge yourself to continue Cooking Green Goodness!

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