gluten-free paleo sides vegan

Roasted Vegetables with Tahini Sauce

April 2, 2013

We all know that veggies are incredibly healthy and an important part of a nutritious diet but did you know that people following a low fat diet may be missing out on some of the benefits vegetables have to offer? Studies have consistently shown that eating your vegetables alongside a little fat helps your body absorb the nutrients from the vegetables more efficiently.

Eating your salads with low-fat salad dressing? Think again. Many vegetables are fat-soluble, which means your body absorbs their nutrients better when you consume them with fat. More specifically veggies contain carotenoids, powerful antioxidants that can help prevent some forms of cancer and heart disease, and act to enhance your immune function in response to infections.  Studies have determined that the more fat is on the vegetables, the more carotenoids people absorb (to an extent). This is especially true of poly-unsaturated or mono-unsaturated fats. So clearly fat is not all bad!

One of my favourite ways to add fat and flavour to my veggies is to top them with tahini. Not only is tahini paste delicious but it is a good source and has equal amounts of poly and mono-unsaturated fats. Tahini is just sesame seeds that have been hulled and ground into a paste. It is a staple in Middle Eastern cooking and most notably used in hummus.
This dish from Yotam Ottolenghi’s ultra successful cookbook “Jerusalem” inspired my recipe for Roasted Vegetables in Tahini Sauce. It is one of many mouth-watering dishes in this cookbook and if you are a fan of Middle Eastern cooking I would highly suggest buying it. In their version they use butternut squash and onions but I figured why limit yourself to these two veggies?
Roasted Vegetables with Tahini SauceThis recipe is super easy and a great side dish to serve to dinner guests. Use an array of colourful veggies to make this recipe look even more beautiful.

Roasted Vegetables with Tahini Sauce

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes


  • 23 pounds of chopped vegetables (I used carrots, broccoli, cauliflower, asparagus, and red onion)
  • 3 T olive oil
  • 3.5 T tahini paste
  • 1.5 T lemon juice
  • 2 T water
  • 1 garlic clove, minced
  • 3.5 T pine nuts
  • 1 T za’atar (I used this recipe, or use store-bought)
  • 1 T chopped fresh parsley
  • 1/2 tsp sea salt


  1. Preheat oven to 475 degrees F.
  2. Place chopped vegetables in a bowl with olive oil. Mix well and spread on parchment lined baking sheet. Sprinkle with sea salt.
  3. Roast vegetables for 30-40 minutes or until they have started to brown slightly and soften. Keep an eye on them.
  4. While vegetables are roasting mix together tahini, lemon juice, garlic and water. Stir to combine completely. If too thick add more water.
  5. Toast pine nuts on stove top or in toaster oven until slightly browned. Watch carefully.
  6. When vegetables are done drizzle with tahini mix and top with pine nuts, za’atar and parsley.


  • Serving Size: 10-15 as a side

What are your thoughts on the topic of vegetables and fat? Do you follow a low, average or high fat diet? What benefits or downfalls do you experience?


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  • Reply
    Lynn Neel
    January 5, 2014 at 3:50 pm

    Love this book! I am going to try this over the Basmati Rice and Orzo recipe in the book. Thanks!

  • Reply
    January 30, 2015 at 9:06 am

    Would this be an ideal alkaline dish?

  • Reply
    Fit Foodie Lee
    February 17, 2016 at 12:38 pm


  • Reply
    June 27, 2016 at 3:10 am

    Love it, I am going to try this recipe this coming weekends. Thanks !

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