Ingredients
Vegetables
- ½ pound Brussels sprouts, trimmed and halved
- 2 sweet potatoes, diced into small 1-inch cubes
For Roasting
- 1 tablespoon olive oil
- Salt to taste
- Black pepper to taste
Tahini Sauce (Optional)
- 2 cloves garlic, minced
- ½ cup tahini (sesame paste)
- 3 tablespoons fresh parsley, minced
- 1 tablespoon olive oil
- ½ lemon, juiced
- Water to thin (if needed)
- Salt to taste
Garnish
- Fresh parsley
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to ensure it’s hot and ready for roasting the vegetables.
- Prepare the vegetables: Arrange the halved Brussels sprouts and diced sweet potatoes evenly on a large sheet pan lined with parchment paper, making sure not to overcrowd to allow even roasting.
- Season and roast: Drizzle the vegetables with olive oil, then sprinkle with salt and black pepper. Toss gently to coat all pieces evenly. Roast in the oven for 20 to 25 minutes until the vegetables are golden brown and tender when pierced.
- Make the tahini sauce: While the vegetables are roasting, whisk together minced garlic, tahini, minced parsley, olive oil, lemon juice, and salt in a medium bowl. Gradually add water until the sauce reaches your preferred consistency, smooth and pourable.
- Serve: Remove the roasted vegetables from the oven. Drizzle with tahini sauce or serve it on the side for dipping. Garnish with additional fresh parsley and season with extra salt and pepper if desired.
Notes
- Ensure the vegetables are spread out in a single layer to roast evenly and develop a nice caramelization.
- You can adjust the tahini sauce thickness by adding more or less water depending on preference.
- This dish can be served warm or at room temperature and pairs well with grains or as a side to main courses.
- For extra flavor, sprinkle some toasted sesame seeds or a squeeze of fresh lemon over the finished dish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
