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Roasted vegetables with lemon herb tahini sauce

Healthy roasted honey jalapeños sweet potatoes with roasted vegetables, rice pilaf served with a lemon herb tahini sauce
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Mains
Servings: 4
Author: the communal feast


  • 2 large sweet potatoes scrubbed and washed
  • 2 cups brocoli florets
  • 1 1/2 cups brussel sprouts halved
  • 12 small-medium carrots peeled
  • 1 red onion cut into eights
  • 1 jalapeños thinly sliced into rounds
  • 1/4 cup honey
  • 1-2 TBS olive oil
  • salt and pepper to taste
  • 2 cups rice of your choice cooked according to package
  • vegetable broth
  • 1 cup frozen peas thawed
  • optional: slivered almonds
  • lemon herb tahini
  • 5 mint leaves
  • 2 cloves garlic
  • 1/3 cup parsley
  • 4 TBS tahini
  • 1 lemon juiced
  • 1 green onion
  • 1 TBS olive oil
  • salt and pepper to taste
  • 1/4 cup water add more to thin


  • Preheat oven to 425 degrees F. Line a baking sheet with foil and set aside. Might require 2 sheets depending on choice of veggies and size of potatoes.
  • Add all of the vegetables to the baking sheet and arrange in a single layer making sure none overlap and are on top of each other. lightly drizzle with olive oil and use your hands to toss and coat the veggies. Season with salt and pepper and roast for 20 minutes in the oven. Be sure to place the potatoes cut side down to give them a nice caramelization while cooking. After 20 minutes remove the veggies from the oven, drizzle the potatoes and carrots with honey and top with jalapeños. Season the remaining veggies with additional salt and pepper if desired and return to the oven to cook another 15 minutes. If using 2 baking sheets be sure to rotate them from the shelves.
  • To make the sauce: in a blender or food processor combine all of the ingredients, blend until combined 30 seconds. For a more liquid consistency add more water. Set aside until ready to serve.
  • To make the rice: cook rice according to package directions substituting the water for vegetable broth. In a separate pot bring peas in water to a quick boil and blanch for 1 minute. Strain and add to rice once ready. Finish with slivered almonds.
  • To assemble: serve rice pilaf topped with roasted vegetables and finish by drizzling with lemon herb tahini sauce. Serve immediately.