Roasted Winter Vegetables And Lemon Tahini Dressing
This roasted winter vegetables is a champ. Some days, I just want a one pan dish, but still healthy.
So, what’s better in the winter than roasted winter vegetables and a lemon dressing.
What are my favorite winter vegetables for this delicious dish ? Pumpkin, beetroot, Brussel sprouts, red onion and butternut squash for this tasty recipe.
My secret for this recipe is to add pumpkin spices (that I’ve discovered few years ago) to have a warm combination of quintessential spices. Actually, when fall and winter are setting in, I love to “pumpkin spice” everything and I could eat roasted vegetables every day.
To make sure I cover my protein intake, I will add a dip as a base. Spread it on my plate and add my roasted vegetables on top with some kale leaves for more vitamins. My favorite is to combine it with my red lentil dip. But feel free to add some hummus or avocado butter. This could be a lovely party dish too.
A lemon dressing ?
The lemon dressing here is an amazing combo with the sweetness of the vegetables. And, it adds contrasting flavor notes. I am sure you are gonna love it.
Roasted vegetables, with pumpkin spices and lemon dressing is for me perfection for the fall and winter season. And if it’s a fall or winter comfort food dish, it’s still very healthy. My lemon dressing is made of tahini, fresh lemon juice, pumpkin spice, apple cider vinegar and olive oil.
I am adding some kale leaves cut in small pieces to eat on the side or to add to my vegetable plate.
Variation – 2 non vegan option
If you want to add some chicken to this recipe. Start by roasting the vegetables for 20 minutes, remove from oven, push them to one side, add chicken and roast for 25 minutes more.
If you want to add some salmon, roast the vegetables for 30 minutes, remove from oven, makes space for the salmon and roast for 15 minutes more.
It’s a one pan dish ! So easy !
Top Tip about pumpkin spice
Pumpkin spice? Cinnamon is the star ingredient of the pumpkin spice. So it’s supposed to be rich in cell-protecting antioxidants.
To make your own pumpkin spice you need :
3 tablespoons ground cinnamon,
2 teaspoons ground ginger,
2 teaspoons ground nutmeg,
1 ½ teaspoons ground allspice (it’s a berry actually. It tastes like a combination of nutmeg, cinnamon and cloves. It’s easy to find at the grocery store) and
1 ½ teaspoons ground cloves.
Other pumpkin recipes ?
Try out my butternut kale curry, my pumpkin orange salad or even for dessert my fudgy pumpkin brownie.
Healthy roasted winter vegetables and lemon dressing and…
Sweet, lemony, comfy and (pumpkin) spicy !
If you make it
If you make the roasted winter vegetables and lemon dressing, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.
Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.
Healthy greetings from Laetitia
ROASTED WINTER VEGETABLES WITH LEMON TAHINI DRESSING
Ingredients
VEGETABLES
- 400 gr pumpkin, peeled and chopped
- 2 medium raw beetroots, peeled and chopped
- 250 gr brussels sprout, cleaned and halved
- 300 gr butternut squash, peeled and chopped
- 1 big red onion, peeled and cut into slices
- 1to 2 tbsp pumpkin spice
- 3 tbsp olive oil or coconut oil (melted), your choice
- 1/2 tsp cayenne pepper, (or more to taste)
- Salt and pepper to taste
LEMON DRESSING
- 2 tbsp tahini
- ¼ tsp pumpkin spice
- ½ lemon squeezed
- 2 tbsp water
- 1 tbsp apple cider
- ½ tbsp maple syrup
- 1 tbsp olive oil
- Himalayan salt and freshly ground pepper to taste
KALE SALAD
- 1 big leave kale, chopped (rib removed)
- 1 tbsp olive oil to massage the kale
- Himalayan salt and freshly ground pepper to taste
Instructions
ROASTED VEGETABLES
- Preheat oven to 185C (fan).
- Wash, peel and cut the vegetables into small pieces. Place them all in a large bowl.
- In a small bowl stir together coconut (or olive) oil, pumpkin spice, cayenne pepper, salt and pepper. Toss with vegetables until they are fully coated. Place in an oven dish.
- Roast for about 40-45 minutes or until vegetables are browned and cooked. Stir every 10-15 min.
LEMON DRESSING FOR ROASTED VEGETABLES
- Meanwhile, make the dressing. Mix well all the ingredients together. Set aside in a serving bowl.
KALE
- Wash kale. Remove hard stem. Thinly slice the kale leave.
- Drizzle kale with olive oil. Massage it until softened.
- Add to the vegetables or keep on the side as a salad. Enjoy.