One-Pan Roasted Veggies With Tahini Drizzle – Easy, Bright, and Satisfying

Roasted vegetables are one of those simple meals that never let you down. This version adds a creamy, lemony tahini drizzle that pulls everything together and makes the pan feel like a complete dish. It’s the kind of weeknight recipe you can throw together with what you already have, yet it still tastes special.

Minimal prep, one pan to wash, and big flavor—what’s not to love?

One-Pan Roasted Veggies With Tahini Drizzle - Easy, Bright, and Satisfying

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• For the roasted veggies: 1 large sweet potato or 2 medium carrots, cut into 1-inch chunks
• 1 small head broccoli, cut into florets
• 1 red bell pepper, sliced into thick strips
• 1 small red onion, cut into wedges
• 1 small zucchini, cut into half-moons
• 2–3 tablespoons olive oil
• 1 teaspoon kosher salt (plus more to taste)
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika or cumin (optional, for warmth)
• 1/2 teaspoon red pepper flakes (optional, for heat)
• For the tahini drizzle: 1/3 cup tahini (well-stirred)
• 1 clove garlic, finely grated or minced
• 2–3 tablespoons fresh lemon juice
• 1–2 teaspoons maple syrup or honey
• 1/4–1/3 cup warm water (to thin)
• Pinch of kosher salt
• To finish (optional but great): Fresh parsley or cilantro, chopped
• Toasted sesame seeds or crushed pistachios
• Cooked grains (quinoa, rice, or farro) for serving
• Chickpeas or feta for extra protein

Method

 

1. Preheat and prep: Heat your oven to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup.
2. Cut your veggies evenly: Aim for similar sizes so everything cooks at the same pace. Firmer vegetables like sweet potatoes should be about 1-inch pieces; softer veggies can be a bit bigger.
3. Season on the pan: Add all the veggies to the sheet pan. Drizzle with olive oil, sprinkle with salt, pepper, and spices if using. Toss right on the pan until everything is coated and spread in a single layer.
4. Roast until caramelized: Bake for 25–35 minutes, tossing halfway. You’re looking for browned edges and tender centers. If the pan is crowded, use two pans to prevent steaming.
5. Make the tahini drizzle: In a bowl, whisk tahini, garlic, lemon juice, and maple syrup. Slowly whisk in warm water until it’s pourable and silky. Add a pinch of salt and adjust lemon or sweetness to taste.
6. Taste and adjust: When the veggies are done, taste for seasoning. Add a pinch more salt or a squeeze of lemon if needed.
7. Finish and serve: Transfer veggies to a platter or keep on the pan. Drizzle generously with the tahini sauce. Top with herbs and seeds. Serve as-is or over grains, and add chickpeas or feta if you like.

What Makes This Special

• One pan, minimal cleanup: Everything roasts together for convenience and easy cleanup.
• Balanced flavors: Sweet, caramelized veggies meet a tangy, garlicky tahini sauce for a satisfying contrast.
• Flexible and forgiving: Use any firm veggies you have—this is a great fridge-cleanout meal.
• Meal-prep friendly: Keeps well, reheats nicely, and tastes good warm or at room temperature.
• Naturally plant-based and gluten-free: Simple ingredients that fit most diets without feeling restrictive.

What You’ll Need

• For the roasted veggies:
  • 1 large sweet potato or 2 medium carrots, cut into 1-inch chunks
  • 1 small head broccoli, cut into florets
  • 1 red bell pepper, sliced into thick strips
  • 1 small red onion, cut into wedges
  • 1 small zucchini, cut into half-moons
  • 2–3 tablespoons olive oil
  • 1 teaspoon kosher salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika or cumin (optional, for warmth)
  • 1/2 teaspoon red pepper flakes (optional, for heat)
• For the tahini drizzle:
  • 1/3 cup tahini (well-stirred)
  • 1 clove garlic, finely grated or minced
  • 2–3 tablespoons fresh lemon juice
  • 1–2 teaspoons maple syrup or honey
  • 1/4–1/3 cup warm water (to thin)
  • Pinch of kosher salt
• To finish (optional but great):
  • Fresh parsley or cilantro, chopped
  • Toasted sesame seeds or crushed pistachios
  • Cooked grains (quinoa, rice, or farro) for serving
  • Chickpeas or feta for extra protein

Instructions

1. Preheat and prep: Heat your oven to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup.
2. Cut your veggies evenly: Aim for similar sizes so everything cooks at the same pace. Firmer vegetables like sweet potatoes should be about 1-inch pieces; softer veggies can be a bit bigger.
3. Season on the pan: Add all the veggies to the sheet pan.

   Drizzle with olive oil, sprinkle with salt, pepper, and spices if using. Toss right on the pan until everything is coated and spread in a single layer.

4. Roast until caramelized: Bake for 25–35 minutes, tossing halfway. You’re looking for browned edges and tender centers.

   If the pan is crowded, use two pans to prevent steaming.

5. Make the tahini drizzle: In a bowl, whisk tahini, garlic, lemon juice, and maple syrup. Slowly whisk in warm water until it’s pourable and silky. Add a pinch of salt and adjust lemon or sweetness to taste.
6. Taste and adjust: When the veggies are done, taste for seasoning.

   Add a pinch more salt or a squeeze of lemon if needed.

7. Finish and serve: Transfer veggies to a platter or keep on the pan. Drizzle generously with the tahini sauce. Top with herbs and seeds.

   Serve as-is or over grains, and add chickpeas or feta if you like.

How to Store

• Roasted veggies: Store in an airtight container in the fridge for up to 4 days. Reheat in a 350°F (175°C) oven for 10 minutes or microwave in short bursts.
• Tahini drizzle: Keep in a jar in the fridge for up to 1 week. It will thicken as it sits—whisk in a splash of water or lemon juice to loosen.
• Meal prep tip: Store sauce and veggies separately to keep textures fresh.

  Assemble just before eating.

Why This Is Good for You

• Fiber-rich: Veggies like sweet potatoes and broccoli support digestion and help keep you full.
• Healthy fats: Tahini and olive oil provide unsaturated fats that support heart health and help with nutrient absorption.
• Micronutrient-dense: You get vitamin A, C, folate, potassium, and a host of antioxidants in one colorful pan.
• Plant-based protein: Tahini and optional chickpeas add a boost of protein without weighing the dish down.

Pitfalls to Watch Out For

• Overcrowding the pan: If veggies are piled up, they steam instead of roast. Use two pans if needed.
• Uneven cuts: Large chunks next to tiny pieces lead to mixed results. Try to keep sizes consistent.
• Underseasoning: Veggies need more salt than you think.

  Taste and adjust at the end.

• Too-thick tahini: Add warm water slowly until it’s creamy and pourable. Grainy or stiff sauce won’t coat well.
• Burning garlic in the sauce: Use fresh raw garlic in the dressing, not roasted on the pan, to avoid bitterness.

Recipe Variations

• Mediterranean: Add cherry tomatoes in the last 10 minutes, sprinkle with oregano, and finish with crumbled feta and olives.
• Spicy harissa: Toss veggies with a spoonful of harissa and olive oil. Add extra lemon to the tahini to balance the heat.
• Curry twist: Season veg with curry powder and turmeric.

  Stir a pinch of curry powder into the tahini, too.

• Autumn mix: Use Brussels sprouts, squash, and red onion. Finish with pomegranate seeds and pistachios.
• Protein-packed: Roast a can of drained chickpeas on the pan with the veggies, or add baked tofu cubes.
• Grain bowl: Serve over quinoa or farro, and add a handful of arugula for freshness.

FAQ

Can I use pre-cut or frozen vegetables?

Yes. Pre-cut veggies are great for speed.

If using frozen, don’t thaw—spread them out well and roast a bit longer to drive off moisture and get color.

What if my tahini tastes bitter?

Add a little more lemon juice and a touch of maple syrup or honey. A pinch of salt also rounds out the flavor. Quality tahini matters—look for smooth, pourable brands.

How do I make this oil-free?

Skip the olive oil and toss veggies with a splash of soy sauce or vegetable broth for moisture.

Use parchment, and expect slightly less browning.

Which vegetables roast best?

Firm, low-moisture vegetables like carrots, sweet potatoes, broccoli, cauliflower, onions, and peppers roast beautifully. Zucchini and tomatoes are fine but cook faster—add them halfway.

Can I make the sauce ahead?

Absolutely. Make it up to a week in advance and thin with water before serving.

Store it covered in the fridge.

How do I keep the veggies crisp when reheating?

Reheat on a pan in a 350°F (175°C) oven or air fryer until warmed and edges crisp up again. Avoid microwaving if you want maximum texture.

Is this meal enough on its own?

Yes, especially with the tahini sauce. For a heartier meal, add chickpeas, tofu, or serve over grains.

In Conclusion

This One-Pan Roasted Veggies with Tahini Drizzle is the kind of recipe that fits real life—simple, flexible, and full of flavor.

It turns everyday produce into a satisfying, balanced meal with minimal effort. Keep the sauce on hand, switch up the vegetables, and make it your own. Dinner, sorted.