Roasted Herby Vegetables with Tahini Sauce
When plain ol veggies sounds boring, roasted herby vegetables with a tahini sauce should help make it interesting!
I roasted carrots and broccoli to go with chicken last night but was feeling fancy so I made this versatile tahini yogurt sauce! See the notes how to substitute things based on what you have.
To modify this for low-FODMAP, use a dairy free yogurt and/or cream and be sure to use low-fodmap vegetables.
Tahini Sauce:
- 1/3 cup tahini
- 1/3 cup full fat Greek yogurt*
- 1/3 cup cultured sour cream*
- Dash of maple syrup (or honey)
- 1 tsp diced preserved lemon (omit this if you don’t have it!)
- 2 tsp lemon juice
- Big pinch of salt
- 2ish tsp mild vinegar like white wine or rice
*Use all Greek yogurt, or all sour cream, or even normal yogurt would be good
Roasted Vegetables:
- Broccoli and carrots, or whatever vegetables you want to use!
- 2 tbsp olive oil
- 1-2 tsp kosher or sea salt
- Fresh dill and mint
Whisk everything together and spread it out on a plate and pop it in the fridge. Toss the vegetables in oil and salt and roast them at 425 degrees for about 20 minutes, until charred and soft. Toss them in the herbs and pile them on top of the sauce!
Roasted Herby Vegetables and Tahini Sauce
Ingredients
- 1/3 cup tahini
- 1/3 cup full fat greek yogurt
- 1/3 cup cultured sour cream see notes
- dash maple syrup or honey
- 1 tsp preserved lemons, diced omit if you don't have
- 2 tsp lemon juice
- pinch kosher or sea salt
- 2 tsp mild vinegar (white wine or rice)
Instructions
- Whisk everything together and spread it out on a plate.
- Toss the vegetables in oil and salt and roast them at 425 degrees for about 20 minutes, until charred and soft.
- Toss them in the herbs and pile them on top of the sauce!
Notes
You can use all greek yogurt, all sour cream, normal yogurt, any kind of combo!