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Roasted Veggies with Tahini Yogurt Sauce – A Colorful, Flavor-Packed Side or Main

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A colorful mix of roasted vegetables served over creamy tahini yogurt sauce, finished with herbs and optional garnishes. Healthy, bold, and full of flavor.

Ingredients

Scale

For the Vegetables:

  • 3 carrots, peeled and sliced

  • 1 small head cauliflower, broken into florets

  • 1 red onion, sliced into wedges

  • 2 tbsp olive oil

  • 1 tsp ground cumin

  • ½ tsp smoked paprika or za’atar

  • Salt and pepper to taste

For the Tahini Yogurt Sauce:

  • ¾ cup Greek yogurt

  • 2 tbsp tahini

  • 1 tbsp lemon juice

  • 1 garlic clove, grated (optional)

  • Salt, to taste

  • 1–2 tbsp water (to thin)

Optional Garnishes:

  • Fresh herbs (parsley, mint, dill)

  • Pomegranate seeds

  • Toasted pine nuts or almonds

  • Sumac or chili flakes

Instructions

  1. Preheat oven to 425°F. Toss vegetables with olive oil, cumin, paprika, salt, and pepper.

  2. Roast for 25–30 minutes until tender and golden, stirring halfway through.

  3. Mix yogurt, tahini, lemon juice, garlic (if using), salt, and water until creamy.

  4. Spread sauce on a platter. Top with roasted vegetables.

  5. Garnish as desired. Serve warm or room temperature.

Notes

Use dairy-free yogurt for a vegan version. Roast vegetables evenly spaced to avoid steaming. Make ahead and assemble before serving.

Find it online: https://nosweatrecipes.com/roasted-veggies-with-tahini-yogurt-sauce-a-colorful-flavor-packed-side-or-main/