Sheet Pan Roasted Winter Vegetables
Quick and easy roasted vegetable sheet pan with carrots, beets, fennel, and parsnips! Served with an orange tahini yogurt dipping sauce! A hearty and comforting meal!
Ingredients
- 1 medium parsnip peeled and cut into 1/2-inch thick slices
- 2 small beets peeled and cut into 1/2-inch thick slices
- 1 medium fennel bulb sliced into thick strips
- 1 cup Brussel sprouts halved
- 2 medium carrots peeled and cut into 1/2-inch thick slices
- 2 cloves of garlic minced
- 2 tbsp olive oil
- 2 tbsp orange juice
- 2 tsp dried rosemary
- 1/2 tsp chili seasoning
- 1 tsp coconut sugar
- 1/4 tsp salt
Orange Tahini Dipping Sauce
- 1/3 cup coconut yogurt (or other non-dairy yogurt)
- 3 tbsp orange juice
- 2 tbsp tahini
- 1 clove of garlic minced
- 1/2 tsp orange zest
- 1/8 tsp salt adjust to taste
- 1/8 tsp smoked paprika
- a pinch of cardamom
Instructions
- Preheat oven to
400 °F (200°C) and line a baking sheet with parchment paper. - Add the chopped parsnip, beets, fennel, Brussels sprouts, carrots, and garlic to the prepared baking sheet. Drizzle with olive oil, orange juice, and sprinkle with rosemary, chili, coconut sugar, and salt.
- Toss to coat the veggies with the oil and spices. Arrange the veggies into an even layer. You can also add a few orange slices for more flavor.
- Roast for about 30 minutes or until the veggies are golden brown. I found 30 minutes to be perfect to get the veggies cooked but still slightly crunchy. You might have to adjust the baking time depending on your oven and the size of your veggies.
- Remove from the oven, let cool for a few minutes, and serve with the orange tahini dipping sauce! Roasted veggies will keep for up to 3 days in the refrigerator. You can reheat them in a skillet or enjoy them chilled.
Orange Tahini Dipping Sauce
- Combine all the ingredients in a small mixing bowl. Taste and adjust saltiness and spiciness to your liking. This sauce is best served on the same day.
Nutrition
Serving: 1 serving (with dipping sauce) | Calories: 333 kcal | Carbohydrates: 40.5 g | Protein: 7.5 g | Fat: 18.1 g | Fiber: 10.6 g | Sugar: 17.2 g