Sheet Pan Roasted Veggies with Mediterranean Herb Tahini
Rated 5.0 stars by 1 users
Category
dinner
Servings
4
Prep Time
15 minutes
Cook Time
35 minutes
Roasted vegetables are one of the easiest ways to bring big flavor to the table, and this sheet pan recipe is proof that simple ingredients can create something truly satisfying. Sweet potatoes become perfectly caramelized, cauliflower turns golde...
Author:SoomFoods
Ingredients
1 medium head cauliflower, cut into florets
2 medium sweet potatoes, peeled and diced into ½-inch cubes
1 large red onion, cut into wedges
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon ground cumin
1 teaspoon kosher salt
½ teaspoon black pepper
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Soom Mediterranean Herb
Cooked quinoa or farro
Chickpeas or grilled chicken for extra protein
Lemon wedges
Optional for serving:
Directions
Preheat the oven to 425°F and line a large sheet pan with parchment paper.
Arrange the cauliflower, sweet potatoes, and red onion on the prepared baking sheet. Drizzle with the olive oil and season with the garlic powder, smoked paprika, cumin, salt, and pepper. Toss until evenly coated and spread into a single layer.
Roast for 30-35 minutes flipping halfway through, until the sweet potatoes are tender and caramelized and the cauliflower is golden around the edges.
Transfer the vegetables to a serving platter or bowls. Drizzle generously with Soom Mediterranean Herb Tahini while the vegetables are still warm. Serve as a hearty side dish or over grains for an easy Mediterranean-inspired meal.
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