Description
A vibrant and flavorful roasted vegetable dish featuring cumin-spiced carrots and cauliflower paired with a creamy, tangy green tahini dressing. Perfect as a hearty side or a light main, this recipe combines warm spices, caramelized veggies, and fresh herbs for a wholesome and colorful meal.
Ingredients
Scale
Vegetables
- 1kg carrots, scrubbed, trimmed and chopped into 3cm chunks
- 1 cauliflower (approx. 500g), chopped into florets, leaves chopped into bite-size pieces
- 60g rocket leaves
Roasting Mix
- 3 tbsp olive oil (divided: 2 tbsp for carrots, 1 tbsp for drizzling)
- 1 tbsp honey (or light brown sugar for vegan option)
- 1 tbsp cumin seeds
- 2 tsp fennel seeds
- ½ tsp chilli flakes (optional)
- Salt and pepper, to taste
Green Tahini Dressing
- 100g tahini
- 3 tbsp olive oil
- 1 lemon, juiced
- 1 garlic clove
- 2 handfuls coriander leaves
- 6 tbsp cold water
- Salt, a large pinch
Instructions
- Make the dressing: Place the tahini, olive oil, lemon juice, garlic clove, coriander leaves, a large pinch of salt, and 6 tablespoons of cold water into a blender or mini chopper. Blitz until the dressing is as smooth as possible, tasting and adjusting seasoning as needed. Set the dressing aside and keep chilled if not using immediately. It can be stored in the refrigerator for up to two days.
- Preheat the oven: Heat the oven to 220°C (200°C fan)/gas mark 8. Prepare two shallow roasting trays by lining them with baking parchment for easy cleanup.
- Prepare and roast the carrots: In a large bowl, toss the chopped carrots with 2 tablespoons of olive oil, honey (or brown sugar), cumin seeds, fennel seeds, salt, pepper, and chilli flakes if using. Spread the carrots evenly across the lined trays and roast for 15 minutes until they start to caramelize.
- Add cauliflower and continue roasting: Remove the trays from the oven and add the cauliflower florets and chopped cauliflower leaves, mixing gently with the carrots to coat all the vegetables in the glaze. Drizzle over the remaining 1 tablespoon olive oil. Return to the oven and roast for an additional 30 minutes, tossing once halfway through, until all the vegetables are tender and sticky with caramelization.
- Cool the vegetables: Once roasted, remove the trays from the oven and let the vegetables cool to room temperature. The roasted vegetables can be kept covered for up to one day if preparing in advance.
- Assemble and serve: For outdoor gatherings or to serve immediately, transfer the roasted vegetables to a serving container. Toss the fresh rocket leaves through the roasted veggies just before serving. Drizzle the green tahini dressing over the top, leaving some dressing on the side for extra flavor. Serve and enjoy this vibrant, nutritious dish.
Notes
- The honey can be substituted with light brown sugar to make this recipe vegan.
- Chilli flakes are optional and can be omitted or adjusted according to spice preference.
- The dressing will keep chilled in the refrigerator for up to two days.
- Roasted vegetables can be stored covered at room temperature for one day or refrigerated for longer storage, but are best enjoyed fresh.
- This dish works well as a side or a light vegetarian main meal.
- Ensure the vegetables are well coated in the glaze before roasting for best caramelization and flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Middle Eastern
Keywords: roasted carrot recipe, cauliflower recipes, green tahini dressing, Middle Eastern vegetables, cumin roasted vegetables, healthy vegetarian side dish
