Cumin-Roasted Carrot & Cauliflower with Green Tahini Recipe
A vibrant and flavorful side dish featuring cumin-roasted carrots and cauliflower, perfectly complemented by a creamy green tahini sauce. This recipe combines earthy spices and roasted vegetables for a healthy and delicious meal addition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 4 large carrots, peeled and cut into sticks
- 1 medium head of cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
Green Tahini Sauce
- 1/3 cup tahini
- 1/4 cup fresh parsley leaves
- 1/4 cup fresh cilantro leaves
- 1 garlic clove, minced
- 2 tablespoons lemon juice
- 2–4 tablespoons water (to thin)
- Salt to taste
Instructions
- Prepare Vegetables: Preheat your oven to 425°F (220°C). In a large bowl, toss the carrot sticks and cauliflower florets with olive oil, ground cumin, salt, and pepper ensuring they are evenly coated.
- Roast Vegetables: Spread the vegetables in a single layer on a baking sheet. Roast for 25-30 minutes, tossing halfway through, until they are tender and slightly caramelized.
- Make Green Tahini Sauce: While the vegetables roast, combine tahini, fresh parsley, cilantro, minced garlic, lemon juice, and salt in a blender or food processor. Blend while gradually adding water until the sauce is smooth and creamy.
- Serve: Once vegetables are roasted, transfer them to a serving dish and drizzle generously with the green tahini sauce. Serve warm or at room temperature.
Notes
- You can adjust the cumin quantity to your taste for a spicier or milder flavor.
- If you prefer a thinner tahini sauce, add more water a little at a time.
- This dish pairs well with grilled meats or can be served as a flavorful vegetarian main.
- Leftovers keep well refrigerated for up to 3 days.
Keywords: cumin roasted carrots, cauliflower recipe, green tahini sauce, roasted vegetables, vegetarian side dish, Middle Eastern vegetables
