Sheet Pan Roasted Vegetables with Tahini Dressing

Sheet Pan Roasted Vegetables with Tahini Dressing

1 bundle of carrots, peeled and halved

1 head cabbage, cut into 8- 10 wedges

radishes, thickly sliced

1 red onion, cut into bite sized wedges

extra-virgin olive oil

kosher salt

tahini dressing, see recipe below

fresh lemon juice

pita bread (optional)

greek yogurt (optional)

  1. Heat the oven to 425 degrees. Line a baking sheet with foil.
  2. Place the vegetables onto the tray in one even layer (this helps with even roasting). Drizzle with olive oil and salt. Place back into even layer on the sheet.
  3. Place into the oven and roast for 35-40 minutes or until the vegetables at a desired browned.
  4. While the vegetables roast, make the tahini dressing.
  5. Remove the vegetables from the oven. Add fresh lemon juice to the vegetables. Turn off the oven.  Serve with tahini dressing.
  6. If you prefer to serve with Pita, put the desired amount of pitas into the oven and let warm for 2-3 minutes. Remove the pitas, fill with the vegetables and drizzle with tahini dressing and Greek yogurt.

for the tahini dressing

1/3 cup plain yogurt

1/4 cup tahini

1/4 teaspoon ground coriander

1/2 teaspoon kosher salt

3 tablespoons fresh lemon

2 garlic cloves, finely chopped

2 tablespoons extra-virgin olive oil.

  1. Combine ingredients into a bowl. Whisk until well combined. Store in an airtight container in the fridge for one week.

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