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Sweet Mustard Tahini Roasted Vegetables (vegan + gluten-free)

Today we are making the perfect fall vegetable side dish: sweet mustard tahini roasted vegetables! They are vegan + gluten-free and perfect for any holiday dinner, or for meal prep to add to your bowls, lunches or dinners.

♡ PS: for more easy and delicious vegan recipes, check out my cookbook Liv B’s Vegan on a Budget!

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Sweet Mustard Tahini Roasted Vegetables (vegan + gluten-free)


  • Author: Liv B
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes

Description

Vegetables roasted perfectly and covered in a creamy maple mustard tahini sauce (inspired by honey mustard).


Scale

Ingredients

Vegetables:

  • 1/2 delicata or butternut squash, chopped
  • 1 sweet potato, chopped
  • 6 carrots, chopped
  • 2 cups mini potatoes, chopped
  • 2 tbsp olive oil
  • salt & pepper

Maple Mustard Sauce:

  • 1 tbsp tahini
  • 2 tbsp maple syrup
  • 2 tbsp dijon mustard (smooth)
  • 1 tsp lemon juice

Instructions

  1. Preheat oven to 425 F.
  2. Add vegetables to a roasting pan and toss with oil, salt and pepper.
  3. Bake in preheated oven for 20 minutes, then remove from oven, stir and bake another 20 minutes until tender.
  4. Meanwhile, stir together all sauce ingredients, adding 1 tsp of warm water if needed for a pourable consistency. Remove vegetables from oven, drizzle sauce overtop and serve.

Notes

I love serving these vegetables with quinoa and swiss chard. It makes a hearty & delicious bowl! These are also great to bring to your next holiday dinner. Your friends & family will love them!

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  1. Sarah says:

    Made this with just potatoes and it was absolutely delicious! It’s so easy and flavorful! Love all Liv’s recipes!

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