Description
A delicious and nutritious oven roasted vegetable recipe featuring sweet potatoes, carrots, Brussels sprouts, and pecans, seasoned with garlic, paprika, and rosemary. Served with a rich maple tahini sauce for a perfect balance of savory and sweet flavors. Ideal as a wholesome side dish or a light main course.
Ingredients
Vegetables and Nuts
- 1 Medium Sweet Potato, cut into 1.5 inch cubes
- 3 Carrots, cut into 1.5 inch cubes
- 1 lb Brussels Sprouts, halved after trimming
- 1/2 cup Pecan Halves
Seasonings and Oil
- 2 tsp Garlic Powder
- 1 tsp Paprika
- 3/4 – 1 tsp Salt, divided
- 1/4 tsp Pepper, divided
- 4 tbsp Oil
- 2 sprigs Rosemary
Maple Tahini Sauce
- 1/3 cup Tahini
- 3 tbsp Maple Syrup
- 2 tbsp Dijon Mustard
- 3 tbsp Cold Water (adjust for desired consistency)
- 1/4 tsp Salt
- 1/4 tsp Pepper
Instructions
- Prepare Vegetables: Discard any yellow outer leaves from the Brussels sprouts and trim the top stem. Cut each Brussels sprout in half. Peel and cut carrots and sweet potato into 1.5-inch cubes.
- Preheat Oven: Set the oven temperature to 200°C / 390°F (180°C fan) to preheat while preparing the vegetables.
- Season Vegetables: Place all the cut vegetables onto a large baking tray. Drizzle the oil evenly over them, then sprinkle garlic powder, paprika, salt, and pepper. Use your hands or a flexible spatula to toss the veggies thoroughly until they are well coated with the oil and seasonings.
- Add Pecans and Rosemary: Scatter the halved pecans between the vegetables on the tray. Add the rosemary sprigs for added aroma and flavor.
- Roast Vegetables: Bake the tray for 20 minutes. Check if the top layer of Brussels sprouts looks charred; if so, flip them carefully and toss the rest of the vegetables to ensure even cooking. Return the tray to the oven and bake for another 10-15 minutes until vegetables are tender and caramelized around the edges.
- Prepare Maple Tahini Sauce: In a bowl, combine the tahini, maple syrup, Dijon mustard, cold water, salt, and pepper. Whisk well, adjusting the amount of water to achieve your preferred sauce consistency.
- Serve: Once roasted, transfer the vegetables to serving plates. Garnish with pomegranate seeds if desired and drizzle generously with the maple tahini sauce. Serve warm.
Notes
- Use a fan oven if available for even roasting and caramelization.
- Adjust salt to taste depending on your dietary requirements.
- Pomegranate seeds are optional but add a lovely pop of color and sweetness.
- The maple tahini sauce can be made ahead and stored in the refrigerator for up to 3 days.
- To keep pecans crunchy, add them halfway through cooking if preferred.
- For a nut-free version, substitute pecans with pumpkin seeds and omit tahini sauce or replace tahini with sunflower seed butter.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
