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Parve
Easy
6 Servings
Allergens 
40 Minutes
Diets
These easy roasted vegetables topped with tahini sauce and za’atar feature a Middle Eastern flair. Use my suggested veggies or choose any of your favorites like beets, peppers, or butternut squash.
1 bag Beleaves Frozen Broccoli
2 carrots, peeled and sliced
1 yellow onion, sliced
3–4 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon black pepper
4 tablespoons Haddar Baracke Tahini Paste
1/4 cup fresh lemon juice
1–2 cloves garlic, crushed or 1-2 cubes Gefen Frozen Garlic
1/4 teaspoon cumin
3 tablespoons pine nuts (optional)
1 tablespoon za’atar
Preheat oven to 450 degrees Fahrenheit. Spray a baking sheet with oil spray or line it with Gefen Parchment Paper.
Place vegetables on baking sheet. Pour oil over vegetables and mix. Add salt and pepper and mix again.
Roast vegetables for 15 minutes. Flip and roast for another 20 minutes or until browned.
While veggies are roasting, mix tahini, lemon juice, garlic, and cumin. Add some water to thin it out if necessary.
Toast pine nuts over stovetop until slightly browned. Watch carefully; they burn quickly.
Plate roasted veggies, drizzle on tahini mixture, and sprinkle za’atar and pine nuts over everything.
Styling and photography by Chay Berger
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