Winter Vegetables with Honey-Tahini Butter (Print Version)
# Ingredients:
→ For the vegetables
01 -
1.5 pounds (700g) Brussels sprouts
02 -
4 medium carrots
03 -
1-2 sweet potatoes (depending on size)
04 -
4 tablespoons olive oil
05 -
1 teaspoon caraway seeds
06 -
1/4 teaspoon ground cinnamon
07 -
Coarse sea salt and freshly ground black pepper
→ For the honey-tahini butter
08 -
2 tablespoons (30g) unsalted butter
09 -
1 tablespoon tahini (sesame paste)
10 -
1 teaspoon liquid honey
→ For serving (optional)
11 -
1 bunch green onions (scallions)
12 -
3.5 oz (100g) feta cheese, crumbled
13 -
Fresh herbs like parsley, dill or mint
14 -
Store-bought or homemade hummus
# Instructions:
01 -
Preheat your oven to 400°F (200°C) with fan/convection. Trim the Brussels sprouts, removing any discolored outer leaves, and cut them in half. Peel the carrots and sweet potatoes and cut them into pieces roughly the same size as the Brussels sprout halves to ensure even cooking.
02 -
In a large bowl, toss the prepared vegetables with olive oil, caraway seeds, cinnamon, a generous pinch of sea salt, and black pepper. Spread them out in a single layer on a baking sheet lined with parchment paper, making sure not to overcrowd the pan.
03 -
Place the baking sheet in the middle rack of the oven and roast for about 25 minutes, turning the vegetables once or twice during cooking, until they're tender and nicely caramelized around the edges.
04 -
While the vegetables are roasting, melt the butter in a small saucepan over low heat. Stir in the tahini and honey until smooth and well combined. When the vegetables are done, transfer them to a serving dish and drizzle with the honey-tahini butter. If desired, top with sliced green onions, crumbled feta, fresh herbs, and serve with a side of hummus.
# Notes:
01 -
This versatile dish works well as a main course for a light meal or as a side dish with protein.
02 -
Feel free to substitute with other seasonal vegetables like cauliflower, parsnips, or butternut squash.