Lemon Tahini Roasted Vegetables

Lemon Tahini Roasted Vegetables

This one pan dish with a variety of oven roasted vegetables and lemon tahini dressing is a colourful, nutritious and flavourful side dish. Quick and easy. Paleo and vegan.
Course Vegetable Side
Cuisine Canadian, American, Middle Eastern
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 234kcal
Author Flavour & Savour


  • 6 cups chopped mixed vegetables
  • 1 tbsp olive oil, extra virgin
  • 1/2 tsp sea salt
  • 1 medium lemon, sliced
  • 1/2 cup fresh cranberries

Lemon Tahini Dressing

  • 1/4 cup sesame tahini
  • 1 medium lemon, zest and juice
  • 1 clove garlic, minced
  • 2 tbsp warm water
  • 1 tbsp olive oil, extra virgin
  • 1 tsp sea salt


Lemon Tahini Dressing

  • Combine all ingredients in a blender or food processor. Set aside to allow flavours to blend.

Roasted Vegetables

  • Preheat oven to 400°F.
    Peel and chop vegetables into uniform sizes so they will cook in the same time. Toss with olive oil and sea salt. Heat a baking sheet with low sides in oven for 5 minutes.
  • Arrange vegetables and lemon slices on baking pan, spacing so they are not touching. Roast for 15 to 20 minutes, turning once part way through roasting time. Add cranberries for last 5 minutes of roasting. Remove when vegetables are beginning to brown and are fork tender.
  • Transfer to serving platter and drizzle with lemon tahini dressing. Serve immediately.


Calories: 234kcal