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Roasted Tahini-Smothered Winter Greens – Sharon Palmer, The Plant Powered Dietitian

Roasted winter greens—root greens, cauliflower, Brussels sprouts—are amongst my favourite dishes. Crammed with comforting aromas, textures, and flavors, they’re bursting with advantages for the palate, in addition to physique. Whereas it’s straightforward to neglect veggies within the cooler months, when summer time’s abundance is out of attain, it’s a reminder to show to seasonal produce and pack your food plan with extra vibrant plant meals within the winter. This vegetable facet dish recipe is roasted in a wonderful tahini spice sauce, then topped with parsley and pomegranate seeds. It’s very easy sufficient to function a facet for a Sunday night time dinner (attempt it with my baked lasagna or lentil patties), but it surely’s particular sufficient to serve at your vacation desk too (attempt it for Thanksgiving or Christmas!). It’s additionally nice as a potluck addition, and the leftovers are fantastic the following day.

Roasted Tahini-Smothered Winter Vegetables

Roasted Tahini-Smothered Winter Vegetables

Roasted Tahini-Smothered Winter Vegetables

Roasted Tahini-Smothered Winter Vegetables


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Roasted Tahini-Smothered Winter Greens

  • Writer:
    The Plant-Powered Dietitian

  • Whole Time:
    1 hour

  • Yield:
    8 servings 1x

  • Eating regimen:


This vegan, gluten-free roasted winter vegetable medley, which features a complete cauliflower with carrots, parsnips, and Brussels sprouts, is smothered with a easy, flavorful tahini sauce.

Winter Greens:

  • 1 small head (1 pound) cauliflower
  • 2 small (2 ounces every) parsnips
  • 2 small (2 ounces every) carrots
  • 1 pound brussels sprouts

Tahini Sauce:


  • ¼ cup chopped parsley (or 2 tablespoons dried)
  • ½ cup pomegranate arils (or frozen)


  1. Take away the outer leaves of the cauliflower, and lower out core of the cauliflower head with out disrupting the florets (cauliflower head ought to stay complete and intact).
  2. Scrub the parsnips and carrots and slice them (unpeeled) into massive sections (about 2 inches).
  3. Trim the ends of the brussels sprouts and slice them in half.
  4. Preheat oven to 400 F.
  5. Put together the Tahini Sauce by including tahini, olive oil, water, lemon juice, garlic, cumin, smoked paprika, brown sugar (non-compulsory), black pepper, and salt (non-compulsory) to a small mixing bowl. Whisk till clean.
  6. Place the parsnips, carrots, and brussels sprouts in a big casserole or baking dish (about 2 quarts), drizzle with two-thirds of the sauce, and toss effectively with tongs. Prepare the greens in dish, permitting room for the cauliflower within the heart. Drizzle the remaining sauce over the cauliflower.
  7. Bake uncovered in high rack of the oven at 400 F for 40-45 minutes, till greens are tender and golden brown.
  8. Take away from oven and sprinkle with parsley and pomegranate arils.
  9. Serve instantly. Makes 8 servings.

  • Prep Time: quarter-hour
  • Cook dinner Time: 45 minutes
  • Class: Aspect Dish
  • Delicacies: American


  • Serving Measurement: 1 serving
  • Energy: 125
  • Sugar: 5 g
  • Sodium: 44 mg
  • Fats: 6 g
  • Saturated Fats: 1 g
  • Carbohydrates: 16 g
  • Fiber: 5 g
  • Protein: 5 g

Key phrases: roasted greens, wholesome facet dishes, winter greens

For different plant-based vegetable side-dishes, attempt the next recipes:

Maple and Balsamic Roasted Brussels Sprouts
Roasted Orange Ginger Carrots
Broccoli Walnut Au Gratin
Mashed Potatoes and Heirloom Carrots with Basil, Garlic, and Olive Oil

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