Vegetable Tahini Roast

Tahini Roasted Veggies [here Dr John  substituted more carrots and snow peas for the asparagus

Tahini makes a superlative and flavorful sauce ingredient for vegetable dishes.

This Tahini Roasted Veggies dish will please you and your family; and it will supply all who eat a surfeit of health engendering nutrition. 😊

Serve this Tahini Roast with a side of whole intact grain (like farro, wheat berries, brown rice, or quinoa), or beans (like pinto, kidney, or black beans), and/or a mixed greens salad. Eating healthy is so… fun!  

Dr John

Vegetable Ingredients:

  1. ½ lb brussels sprouts- well chopped
  2. ½ bunch asparagus- cut in 1” to 2” lengths
  3. 1small head of broccoli florets [2 ½ to 3 cups]
  4. 1 carrot or parsnip-diced in in thin rounds
  5. ½ or more red bell pepper- sliced in 1” to 2” lengths
  6. ½ large onion- sliced
  7. 2 cloves garlic- minced (or 1 tsp of minced garlic)
  8. 1/3 cup + more filtered water or veggie broth as needed

Sauce:

  • 3 Tbsp tahini (microwave bottle 30 seconds to make it easier to whisk)
  • 1 ½ Tbsp molasses (or maple syrup or agave nector)
  • 2 Tbsp rice vinegar (or apple cider vinegar)
  • 2 Tbsp low sodium soy sauce or tamari (or vegan worcestershire sauce)
  • large lime- juiced
  • ½ tsp ground Pepper or to taste
  • to 3 tsp Sambal Oelec or other favored hot sauce (Optional)
  • 1 to 2 tsp of corn starch, if needed as a thickener (Optional)
  • 2 Tbsp water +/- to desired pourable consistency

Topping Electives:

  • Chopped Cilantro
  • Broken Walnut Pieces
  • 1 ½ Tbsp plain Sesame Seeds

Directions:

Making Your Sauce:

  • Make Sauce: Place all ingredients into a bowl, and whisk together. Add small amounts of water until it is a thick but pourable sauce. Set aside.

Make the Veggies:

Preheat countertop oven on Roast, Air Fry, or Bake setting- as you prefer- at 400oF (alternatively use your stove oven)  Note: Air Frying often singes some of the vegetables at the tips as they cook adding a flavor that many enjoy, and others do  not😊☹

  1. Take veggies (#1 to #4 above) and place them on  parchment paper lined counter top oven shelf. Bake/Roast veggies turning them every 5 minutes for 8 to 12 minutes or until they just begin to brown.
  2. In the meantime preheat a large pot or wok on your stove. Place 1/3 cup of water in your pot and add the onions and garlic when the water bubbles. Sauté these until softened – usually 2 to 3 minutes stirring often.
  3. Transfer the roasted veggies into your stove pot with the onions. Cook for about 2 to 3 minutes stirring periodically. Add a splash of water to keep things moist as needed😊.
  4. Now add the bell pepper  and cook an additional 2 to 3 minutes stirring regularly.
  5. Add just enough of your sauce to veggies to cover, and mix.
  6. Transfer the Tahini Roasted vegies to a serving dish and place on the table with your warmed whole intact grain side.  Time to eat!
  7. Add one or more suggested toppings (below)

Suggested toppings:

  • Cilantro
  • Broken Walnuts or
  • Sliced Green onion

Serving Suggestions:

  1. Serve with warm whole intact brain (farro, wheatberries, quinoa, oat grouts) or…
  2. Prepare a favorite legume [beans]- like kidney beans, red, black, or pintos. Roasted diced tofu may be substituted for the beans. Note: Instant Pot pressure-cooking times for beans and grains may be found in Dr John’s  Client Recipes folder in the FOOD PREPARATION HELP sub-folder.
  3. Consider a large side salad of mixed greens.

Variances and Substitutions:

No asparagus? Add more cut broccoli, boc choi, and /or snow peas.

Whole Intact Grain: Sub out the whole grain side for beans like kidney beans, black beans, or pinto beans instead.

Tahini: You could turn this whole dish around by substituting peanut butter for the Tahini and sprinkling crispy Chou Mein noodles on it as a garnish!!

Dr John