Oven Roasted Vegetable

Simple oven roasted vegetables that are tender, with perfect caramelised edges and then topped with a creamy maple tahini drizzle. Pecan adds a little extra crunch to the veggies.

Course Side Dish

Prep Time 15

Cook Time 30

Servings servings

Calories 328kcal

Author Subhasmita

Ingredients

1 Medium Sweet Potato
3 Carrots
1 lb Brussels Sprout
½ cup Pecan Halved
2 tspns Garlic Powder
1 tsp Paprika
3/4-1 tsp Salt
¼ tsp Pepper
4 tbsp Oil
2 sprigs Rosemary

For Tahini Maple Sauce

⅓ cup Tahini
3 tbsps Maple Syrup
2 tbsp Dijon Mustard
3 tbsp Cold water
¼ teaspoon Salt
¼ teaspoon Pepper

Instructions

Discard any yellow outer layer of the brussels sprout and trim the top stem. Cut Brussels sprout to half. Cut Carrot and sweet potato into 1.5 inch cubes.
Preheat oven to 200°C / 390°F (180°C fan).
Shift all the cut veggies to a large baking tray. Drizzle oil all over, followed by all the dry seasoning - garlic powder, paprika, salt and pepper. use you are hand or a flexible spatula toss the veggies to coat well with seasoning.
Spread halved pecans in between the gaps and also add rosemary sprigs to the tray.
Bake for 20 minute. If the top layer of Brussels sprouts looks charred , flip them and toss rest of the vegetables once and bake for another 10-15 minutes until the veggies are cooked through and a slightly caramelised around the edges.

Making Maple Tahini Sauce

Mix everything for the sauce . Adjust the consistency by adding more water for a thinner sauce.

Serving

Serve roasted veggies garnished with pomegranate seeds and a good drizzle of the tahini maple sauce.

Nutrition