Tahini belongs everywhere.
You’re the host: what are you worried about running out of? Chocolate cake? Spinach artichoke dip? Probably not the vegetables.
I might be hosting a game night for New York City friends. I might be throwing a Christmas tea party in rural Indiana. I always run out of vegetables first. And people always want the recipe.
Why does everyone love these roasted vegetables so much? Maybe it’s the texture: the brussels sprouts crisp and char on the outside and get creamy in the middle, while the carrots and the cauliflower stay delightfully al dente. Maybe it’s the warming spices that coat vegetables and pop against the light and creamy tahini dip. Whatever it is, people go crazy for them.
Roasted Vegetables with Creamy Tahini Garlic Dip are perfect for entertaining: they’re easy to prep ahead, simple to serve, and—as I’ve already said—incredibly popular. You can serve them at a classy hor d’oeuvre party, bring them to a potluck, or include them as part of a larger dinner. Spread them on a big platter drizzled with the dressing or serve them in small cups with the dressing pooled at the bottom. You could even try threading them on skewers.
Any way you serve them, be sure to make more than you think you’ll need. Any leftovers will be delicious the next day. If they last that long.
Enjoy!
Roasted Vegetables with Creamy Tahini Sauce
(Serves 4-6)
For the roasted vegetables:
1 pound brussels sprouts
1 pound carrots
1 head cauliflower
3 tablespoons olive oil
2 teaspoons garlic powder
2 teaspoons cumin
2 teaspoons coriander
Diamond Crystal kosher salt
For the tahini sauce:
2 cloves garlic, minced
1 teaspoon Diamond Crystal kosher salt
2 tablespoons lemon juice
¼ cup tahini
¼ cup ice water*
2 tablespoons olive oil
Special equipment: blender, baking sheet.
Method
For the vegetables:
Preheat the oven to 400 degrees F. Line a large baking sheet with aluminum foil.
Rinse the brussels sprouts, carrots, and cauliflower; pat dry. Cut the stem ends off the brussels sprouts. Separate any leaves that detach themselves from the main bodies of the sprouts and set aside. Peel the carrots and cut sideways at a 45 degree angle into ½-inch-thick chips. Cut the cauliflower head into bite-sized florets.
Toss the vegetables except for the detached brussels sprout leaves together in a large bowl with olive oil. Sprinkle over the spices and toss. Add two three-finger pinches of salt and toss again. Spread vegetables onto the prepared baking sheet and shake the pan to distribute evenly. The vegetables should not crowd or lie on top of one another—this will cause them to steam instead of properly crisping in the oven. If the pan is too small, transfer some of the vegetables to another pan.
Roast in the oven for 35-40 minutes, or until the vegetables are tender and cooked through. Toss any detached brussels sprout leaves in any remaining spice oil left in the bowl and add them during the last 15 minutes of baking, so they crisp and char without completely burning.
Serve hot, warm, or at room temperature.
For the tahini sauce:
In a small bowl, combine minced garlic, salt, and lemon juice and allow to sit for 5-10 minutes so the salt can dissolve in the acid.
In the meantime, whip tahini and ice water* in a small blender (or in a bowl with an immersion blender, or by hand) until combined. Add the lemon juice mixture and blend. Slowly stream in the oil. Taste and season with more salt or lemon juice as needed.
*If the water whipped with the tahini is not cold, the tahini will seize and the sauce will not have a smooth texture. I usually pour my water straight out of the filtered water pitcher I keep in the refrigerator.
Originally posted January 7, 2020.
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