Name: Roasted vegetables with tahini sauce
Prep time: 20 min
Cook time: 30 min
Yield: 4 people
Cuisine: France
Ingredients: 1 cauliflower (or a celeriac); 2 sweet potatoes; 500 g ofturnips (or potatoes); 1 boot ofradish; 4 tbsp ofhoney; 3 teaspoons ofpaprika; 3 tbsp ofolive oil; quelques nuts; parsley; salt, pepper; 400 g ofGreek-style yogurt; 1 lemon; 4 tbsp ofTahini; Maryse; mortar

main courses side dishes baking heirloom vegetables root vegetables using up leftovers

Updated on 18 May 2025 by

charlie

10 reviews 4.8 : Very good

Diet

Vegetarian

Level

Easy

Calories

561 kcal

Preparation

20 minutes

Cooking

30 minutes

Here’s a recipe for roasted vegetables with tahini sauce that I adapted from a recipe card I found at my favorite Biocoop 😚

This recipe is very easy to prepare and lets you whip up a complete, flavorful vegetarian dish inspired by Middle Eastern flavors with minimal effort.

You can also serve these roasted vegetables as a side dish with roasted meat or fish.

I used celeriac and potatoes for my version of this recipe, but you can adapt it to many different vegetables: cauliflower, celeriac, Jerusalem artichokes, turnips, parsnips, green cabbage… Feel free to mix it up depending on the season!

Enjoy, and thank you in advance for your comments.

For

people

Add to shopping list

For roasting vegetables
1 cauliflower or a celeriac
2 sweet potatoes
500 g of turnips or potatoes
1 boot of radish
4 tbsp of honey
3 teaspoons of paprika
3 tbsp of olive oil
quelques nuts
parsley
salt, pepper

For the tahini sauce
400 g of Greek-style yogurt
1 lemon
4 tbsp of Tahini

Kitchen utensils
Maryse
mortar

Preparing Roasted Vegetables
- 1
  Preheat the oven to 210°C.
  Rinse the cauliflower and cut it into florets. If you have a celeriac instead, peel it and cut it into chunks.
  Peel the sweet potatoes, cut them into thick rounds, and then cut each round in half.
- 2
  Rinse the radishes thoroughly, then slice them into rounds.
- 3
  Peel the turnips (or potatoes) and cut them into pieces, then add them to the bowl.
- 4
  Preheat the oven to 210°C.
  Add the honey, olive oil, and paprika.
  Mix well to coat all the vegetables.
- 5
  Pour the vegetables into a baking dish or your oven’s roasting pan, and bake them for 20 minutes.
- 6
  Then add the radish slices, mix well, and return to the oven for 10 minutes of additional cooking time.
Sauce and presentation
- 7
  While the vegetables are cooking, prepare the sauce. Mix together the yogurt, tahini, and lemon juice.
  Season with salt and pepper. Taste and adjust the seasoning if necessary.
- 8
  Divide the sauce among the plates, scraping the pan well with a spatula so nothing goes to waste!
  Spread the sauce across the plate using the spatula.
- 9
  Coarsely crush the walnuts in a mortar.
  Once the vegetables are cooked, arrange them on each plate over the tahini sauce.
  Sprinkle with crushed walnuts and chopped parsley, and serve immediately!