Go Back

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

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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.