Roasted Winter Vegetables with Tahini Drizzle
by Tanvi Parikh
Macros
- Total calories
- 358
- Protein
- 32 g
- Carbs
- 29 g
- Fat
- 26 g
- Fiber
- 8 g
- Sugar
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 217 mg
- Potassium
- 1060 mg
- Vitamin A
- 1471 IU
- Vitamin C
- 86 mg
- Calcium
- 169 mg
- Iron
- 4 mg
- Vitamin D
- 0 IU
- Vitamin B12
- 0 µg
- Magnesium
- 126 mg
- Zinc
- 2 mg
Serves 1
Ingredients
- ¼ Delicata Squash (small)
- ¾ cup Brussels Sprouts (washed and halved)
- ¼ bulb Fennel (coarsley chopped)
- 2 tbsp Red Onion (coarsley chopped)
- 1 tbsp Extra Virgin Olive Oil (divided)
- 0.06 tsp Sea Salt
- 0.06 tsp Black Pepper
- 1 tbsp Tahini
- ¼ Garlic (clove)
- 1 tbsp Water
- ½ Lemon (small, juiced)
- 1 tbsp Pumpkin Seeds
Steps
Preheat oven to 375°F (191°C). Line two baking sheets with parchment paper.
Slice delicata squash in half lengthwise and scoop out seeds, then slice into half rounds.
Toss the squash, brussels sprouts, fennel and red onion with half of the olive oil, and spread over the baking sheets. Roast vegetables in the oven for 30 minutes, stirring at the halfway point.
Meanwhile, prepare the dressing by combining the remaining olive oil, salt, pepper, tahini, garlic, water and lemon juice in a blender. Blend until smooth, adding more water if necessary for consistency.
Remove vegetables from oven and divide onto plates. Drizzle with tahini sauce and top with pumpkin seeds. Season with more sea salt and black pepper if you wish. Enjoy!
Tips
- More Protein: Add lentils, chickpeas, or diced tofu.
- Leftovers: Store covered in the fridge up to 2 - 3 days.