Spiced Roasted Vegetables With Creamy Tahini

Warning: you may want to eat the whole sheet pan.

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I’ve developed hundreds of recipes since I started my blog, but my mother is STILL talking about these roasted vegetables. Roasted in olive oil until tender and caramelized and served with a creamy tahini sauce for drizzling and dipping, they’re a show-stealing side that appeals to everyone—even my vegetable-averse siblings.

Tahini is one of those crazy versatile ingredients that should live in everyone’s kitchen. It’s rich and savory with this slightly bitter edge that prevents you from eating it straight from the jar (like peanut butter!) but makes it perfectly for balancing out creamy sauces or sweet desserts. Whether you’re using it in a sweet or savory recipe, make sure your tahini is well stirred and as homogenous as possible before measuring it out; if it’s not, the final texture and flavor of whatever you’re making will definitely be compromised.

To achieve gorgeously browned roasted vegetables that are just tender without turning mushy, high heat and a bare metal sheet pan are key. 425°F is my go-to temp. Make sure the vegetables are arranged cut-side-down for maximum contact with the sheet pan, and try not to shove them up against each other: if they don’t have room to breathe, they’ll steam each other and end up soggy. If you find you have too many vegetables for one sheet pan, use two! You’ll also want to avoid moving the vegetables around while they roast, since this prevents that gorgeous brown crust from forming on the bottoms.

These vegetables are at their ultimate crispy texture right after they’ve been roasted, so if you’re serving them for a big gathering or family dinner, I highly recommend making them fresh. That said, they also make great leftovers, and would be delicious tossed in a grain bowl or rolled into a wrap for lunch the next day. Once the vegetables have cooled completely, store in an airtight container and refrigerate; they should stay good for up to 3 days.

Enjoy!

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Spiced Roasted Vegetables with Creamy Tahini

(Makes 2 quarts)

Prep time: 15 minutes

Mix and cook time: 30 minutes

Ingredients

Roasted Vegetables

1 small cauliflower head (about 1 ½ lb.), cut into bite-sized florets

1 lb. brussels sprouts, trimmed and cut in half through the stem

1 lb. carrots, washed, peeled (if needed), and cut into ¼” coins on a diagonal

6 tablespoons olive oil

2 teaspoons garlic powder

2 teaspoons ground coriander

2 teaspoons ground cumin

2 teaspoons salt (I used Diamond Crystal)

Tahini Sauce

2 cloves garlic, finely chopped

2 tablespoons freshly squeezed lemon juice

1 teaspoon kosher salt (I used Diamond Crystal)

½ cup tahini, well stirred

6-8 tablespoons ice cold water, divided

Equipment: large bowl, two baking sheets, small bowl, immersion blender

Instructions

Roasted Vegetables

1. Preheat the oven to 425°F, racks positioned in the upper and lower thirds of the oven.

2. In a large bowl, combine cauliflower, brussels sprouts, carrots, and olive oil, tossing to ensure the vegetables are evenly coated. Sprinkle over 1 teaspoon garlic powder, 1 teaspoon coriander, 1 teaspoon cumin, and 1 teaspoon salt and toss to combine. Sprinkle over remaining 1 teaspoon garlic powder, coriander, cumin, and salt and toss again.

3. Divide vegetables between two large baking sheets, arranging evenly cut side down. 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.

4. Roast vegetables for 20-25 minutes, rotating the pans between top and bottom after 15 minutes, until vegetables are tender and browned on the bottom.

5. Serve warm or at room temperature with tahini sauce.

Tahini Sauce

1. In a small bowl, combine garlic, lemon juice, and salt. Let sit for 5 minutes so the acid in the lemon juice can tame the raw garlic and dissolve the salt.

2. Add tahini and ice water to bowl and whip with an immersion blender (or by hand) until combined and slightly aerated. Taste and season with more salt or lemon juice as needed.

Originally posted December 30, 2025.