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Roasted vegetable with lemon tahini dressing

Roasted Root Vegetables With Lemon Tahini Dressing

This dressing is a flavor bomb -- tangy, nutty, with a whiff of garlic, and hint of Middle Eastern spice -- it will elevate a simple plate of vegetables from plain to plainly delicious. It's excellent over any favorite cooked vegetable, from broccoli to asparagus, and tasty tossed into hearty greens, such as kale, Even better is to roast a variety of root vegetables and serve warm under a drizzle of this dressing. Leftover dressing can be stirred into plain Greek yogurt for a tasty dip with raw crunchy vegetables. Feel free to double or triple the volume, if desired.

Course Dinner, Vegetable Side
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings as a main dish, 6 as a side dish
Author Katie Morford



  • 2 large carrots
  • 1 pound small waxy potatoes, such as red, yukon gold, or yellow finn
  • 1 large sweet potato
  • 1 large bulb fennel
  • 1 large red or yellow onion
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 1 cup cooked chick peas (optional)

Lemon Tahini Dressing

  • 1 large clove garlic, minced
  • 2 teaspoons honey
  • ¼ cup lemon juice
  • ¼ cup tahini
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon kosher salt
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons water


  1. Preheat oven to 425 degrees. Line 2 large baking sheets with parchment paper.
  2. Cut the vegetables into pieces that are all roughly the same size: 1-inch-wide carrot slices, 1-inch cubes sweet potato, halved or quartered potatoes, large wedges of fennel and onion. Put all of the vegetables in a large bowl and toss with olive oil, salt, and freshly ground black pepper to taste.
  3. Transfer the vegetables to the baking sheets and roast until brown on the outside and tender on the inside, about 40 minutes. If serving this as a main dish, stir the chick peas into the vegetables and return to the oven for a few more minutes

  4. In a small bowl, whisk together all of the tahini dressing ingredients until smooth and blended.
  5. When the vegetables are done, transfer to a serving platter with the dressing on the side to drizzle over the top.
  6. Makes about 1 cup of dressing. You will have leftover dressing, which is excellent on salads and cooked or raw vegetables.