Tahini Butter Roasted Vegetables

Prep Time 15 mins
Cook Time 35 mins
Rest Time 5 mins
Total Time 55 mins
Cooking Method:
Cuisine: ,
Courses: ,
Difficulty: Beginner
Cooking Temp: 200  C
Servings: 4
Best Season: All Seasons
Description

Tahini Butter Roasted Vegetables is a rich, nutty, and perfectly caramelized dish that transforms simple seasonal vegetables into a deeply flavorful Mediterranean-inspired side. Tossed in a creamy tahini-butter glaze and roasted until golden and tender, this wholesome recipe is healthy, comforting, and ideal for weeknight dinners or elegant gatherings.

Ingredients
    For the Roasted Vegetables
  • 3 medium carrots (cut into sticks)
  • 1 large zucchini (sliced into thick rounds)
  • 1 red bell pepper (cut into strips)
  • 1 yellow bell pepper (cut into strips)
  • 1 medium red onion (cut into wedges)
  • 1 cup cauliflower florets
  • 1 cup broccoli florets
  • 2 tbsp olive oil
  • 0.75 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp paprika
  • 0.25 tsp ground cumin
    • For the Tahini Butter Glaze
  • 2 tbsp unsalted butter (melted)
  • 2 tbsp tahini (well stirred)
  • 1 tbsp fresh lemon juice
  • 1 small garlic clove (finely minced)
  • 0.25 tsp salt
  • 0.25 tsp black pepper
  • 1 tbsp warm water (to loosen if needed)
    • For Garnish
  • 1 tbsp chopped fresh parsley
  • 1 tbsp toasted sesame seeds
  • 0.5 tsp red chili flakes
Instructions
    Prepare the Vegetables
  1. 1
    Wash and thoroughly dry all vegetables. Cut them into evenly sized pieces to ensure even roasting. Keeping similar thickness helps them cook at the same rate and caramelize beautifully.
    2. Season the Vegetables
  2. 2
    Place the vegetables in a large mixing bowl. Drizzle with olive oil and sprinkle salt, black pepper, paprika, and cumin. Toss well using your hands or a spatula until every piece is lightly coated. Proper coating ensures flavor in every bite.
    3. Arrange for Roasting
  3. 3
    Preheat the oven to 200°C. Line a large baking tray with parchment paper. Spread the vegetables in a single layer without overcrowding. If needed, use two trays. Overcrowding causes steaming instead of roasting.
    4. Roast to Perfection
  4. 4
    Place the tray in the preheated oven and roast for 35–40 minutes. Halfway through cooking (around 20 minutes), flip the vegetables gently to ensure even browning. The vegetables should be tender inside and golden with slightly crisp edges.
    5. Prepare the Tahini Butter Glaze
  5. 5
    While the vegetables roast, melt the butter in a small bowl. Add tahini, lemon juice, minced garlic, salt, and black pepper. Whisk until smooth and creamy. If the mixture feels too thick, add 1 tablespoon warm water to loosen it slightly. The texture should be pourable but still rich.
    6. Combine and Finish
  6. 6
    Once the vegetables are roasted, remove them from the oven and let them rest for 5 minutes. Drizzle the warm tahini butter glaze over the vegetables and gently toss to coat evenly. The warmth of the vegetables helps absorb the sauce beautifully.
    7. Garnish and Serve
  7. 7
    Transfer to a serving platter. Sprinkle with chopped parsley, toasted sesame seeds, and optional red chili flakes. Serve warm.
Note
  • Do not overcrowd the pan. Use two trays if necessary for better caramelization.
  • You can substitute vegetables based on season — sweet potatoes, Brussels sprouts, or eggplant work beautifully.
  • For a dairy-free version, replace butter with olive oil.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in the oven at 180°C for 8–10 minutes to maintain texture.
  • This dish pairs wonderfully with grilled chicken, baked fish, rice bowls, or warm flatbread.
Keywords: healthy, Mediterranean, roasted vegetables, easy side dish, vegetarian
Read it online: https://petitepanini.com/recipe/tahini-butter-roasted-vegetables/