Roasted Carrots Cauliflower With Honey Tahini Sauce
This roasted carrots and cauliflower with honey tahini sauce recipe transforms simple vegetables into a flavorful and satisfying dish. Roasted to golden brown perfection and drizzled with a creamy, tangy, and slightly sweet tahini sauce, this dish is a versatile option for any meal. Whether served as a hearty side dish, a light main course, or part of a holiday meal, it’s a delicious way to elevate your veggie game.
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Servings: 4
Equipment
- 1 large baking sheet lined with parchment paper
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
Ingredients
Roasted Carrots & Cauliflower
- 1 medium cauliflower evenly cut into florets
- 3 large carrots (or 4-5 small-medium carrots) peeled and sliced ¼-inch thick
- 1 tablespoon olive oil
- 1 teaspoon garlic powder or onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon fine sea salt
Honey Tahini Sauce
- ⅓ cup (80 grams) tahini room temperature
- 3 tablespoons fresh lemon juice from 1 medium lemon
- 2 tablespoons honey or pure maple syurp
- 1 clove garlic minced
- ¼ teaspoon fine sea salt
- 3 tablespoons water plus more if needed to thin (3-6 tablespoons in total)
Instructions
- Preheat your oven to 425°F and line a rimmed baking sheet with parchment paper.
- In a large bowl or right on the sheet pan, toss the cauliflower florets and carrot slices with olive oil, garlic powder, smoked paprika, and sea salt. Spread the vegetables in a single layer on the baking sheet for even cooking.1 medium cauliflower, 3 large carrots (or 4-5 small-medium carrots), 1 tablespoon olive oil, 1 teaspoon garlic powder, ½ teaspoon smoked paprika, ½ teaspoon fine sea salt
- Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized. They should develop golden brown edges.
- Meanwhile, in a small bowl or small blender, whisk together tahini, lemon juice, honey, minced garlic, sea salt, and water. Start with 3 tablespoons of water and gradually add more until the sauce reaches your desired consistency.⅓ cup tahini, 3 tablespoons fresh lemon juice, 2 tablespoons honey, 1 clove garlic, ¼ teaspoon fine sea salt, 3 tablespoons water
- Transfer the roasted vegetables to a serving platter. Drizzle generously or toss with the honey tahini sauce and garnish with optional toppings like fresh parsley, sesame seeds, or a sprinkle of red pepper flakes for extra heat.
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Notes
- Achieve Crispy Edges: Avoid overcrowding the baking sheet. Spread the vegetables in a single layer for maximum caramelization.
- Sauce Perfection: Use room-temperature tahini for a smoother sauce, and adjust the water gradually to avoid thinning it too much.
- Store leftovers in an airtight container for up to 3 days. Reheat in the oven or a skillet for best results. The honey tahini sauce can be made up to 3 days in advance.
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