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Oven Roasted Vegetables with Maple Tahini Sauce and Pomegranate Garnish Recipe

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3.9 from 49 reviews

A vibrant and wholesome Oven Roasted Vegetable recipe featuring sweet potatoes, carrots, and Brussels sprouts, enhanced with pecans and aromatic rosemary. This dish is perfectly complemented by a luscious maple tahini sauce, creating a delightful blend of sweet, savory, and nutty flavors. Ideal for a hearty side or a nutritious main, this recipe offers a satisfying caramelized texture and rich taste profile.

  • Total Time: 50 minutes
  • Yield: 6 servings

Ingredients

Vegetables and Nuts

  • 1 Medium Sweet Potato, cut into 1.5 inch cubes
  • 3 Carrots, cut into 1.5 inch cubes
  • 1 lb Brussels Sprouts, trimmed and halved
  • 1/2 cup Pecans, halved

Seasonings and Oil

  • 2 tsp Garlic Powder
  • 1 tsp Paprika
  • 3/4-1 tsp Salt
  • 1/4 tsp Black Pepper
  • 4 tbsp Oil
  • 2 sprigs Rosemary

Maple Tahini Sauce

  • 1/3 cup Tahini
  • 3 tbsp Maple Syrup
  • 2 tbsp Dijon Mustard
  • 3 tbsp Cold Water (adjust for desired consistency)
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper

Instructions

  1. Prepare Vegetables: Discard any yellow outer layers of the Brussels sprouts and trim the top stems. Cut the Brussels sprouts in half. Peel and cut the carrots and sweet potato into 1.5 inch cubes to ensure even roasting.
  2. Preheat Oven: Set your oven to 200°C (390°F) or 180°C (fan-assisted) to create the perfect environment for roasting the vegetables to caramelized perfection.
  3. Season Vegetables: Transfer all the chopped vegetables to a large baking tray. Drizzle evenly with the oil, then sprinkle garlic powder, paprika, salt, and pepper over the veggies. Toss everything thoroughly using your hands or a flexible spatula until well-coated in the seasoning.
  4. Add Pecans and Rosemary: Scatter the halved pecans in the gaps between the vegetables and lay the rosemary sprigs across the tray to infuse aromatic flavor during roasting.
  5. Roast the Vegetables: Bake in the preheated oven for 20 minutes. After this, if the Brussels sprouts appear charred on top, flip them along with the other vegetables to promote even cooking. Continue baking for another 10-15 minutes until all veggies are tender and have developed a slightly caramelized edge.
  6. Prepare Maple Tahini Sauce: In a bowl, combine the tahini, maple syrup, Dijon mustard, cold water, salt, and pepper. Mix thoroughly until smooth. Adjust the consistency by adding more cold water if a thinner sauce is desired.
  7. Serve: Plate the roasted vegetables, garnish with pomegranate seeds if available for a burst of color and flavor, and generously drizzle with the maple tahini sauce for a finishing touch of sweetness and creaminess.

Notes

  • For extra crunch, toast the pecans slightly before adding them to the tray.
  • Adjust the salt according to your taste preference.
  • Use fresh rosemary sprigs to maximize the herbal aroma, but dried rosemary can be substituted if fresh is unavailable.
  • The maple tahini sauce can be made in advance and refrigerated for up to 3 days.
  • This dish pairs wonderfully with grains such as quinoa or brown rice for a complete meal.
  • If pomegranate seeds are not available, sprinkle chopped fresh parsley or toasted sesame seeds as an alternative garnish.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/oven-roasted-vegetables-with-maple-tahini-sauce-and-pomegranate-garnish-recipe/