← All recipes

🍽️ Roasted Vegetables with Tahini Sauce

566 kcal · 30 min · 4 servings

Ingredients

• 40 g walnut kernels
• 60 g almond kernels
• 1 tsp honey
• salt
• pepper
• 1 tsp ras el hanout
• 500 g green asparagus
• broccoli (500 g)
• 400 g chickpeas (can; drained weight)
• 1 tsp ground cumin
• 1 organic lemon
• 4 tbsp olive oil
• 1 clove garlic
• 80 g tahini (sesame paste)
• cayenne pepper

Instructions

1. 1. Chop the seeds into small pieces.
2. 2. Place the seeds on a baking sheet lined with baking paper.
3. 3. Drizzle the seeds with honey.
4. 4. Season the seeds with salt, pepper, and Ras el Hanout (a spicy spice blend).
5. 5. Preheat the oven to 160 degrees (convection 140 degrees; gas: setting 2).
6. 6. Roast the seeds in the oven for 10 minutes.
7. 7. Wash the asparagus thoroughly.
8. 8. Trim the woody ends from the asparagus.
9. 9. Clean the broccoli.
10. 10. Wash the broccoli.
11. 11. Cut the broccoli into small florets.
12. 12. Rinse the chickpeas.
13. 13. Drain the chickpeas.
14. 14. Rinse the lemon under hot water.
15. 15. Dry the lemon.
16. 16. Grate the zest from one half of the lemon.
17. 17. Squeeze the juice from both halves of the lemon.
18. 18. Remove the seeds from the tray.
19. 19. Increase the oven temperature to 200 degrees (convection 180 degrees; gas: setting 3).
20. 20. Place the vegetables on the tray.
21. 21. Sprinkle salt over the vegetables.
22. 22. Sprinkle pepper over the vegetables.
23. 23. Sprinkle ½ teaspoon of cumin over the vegetables.
24. 24. Drizzle half of the lemon juice over the vegetables.
25. 25. Drizzle oil over the vegetables.
26. 26. Bake the vegetables in the oven for 20 to 25 minutes.
27. 27. Peel the garlic.
28. 28. Chop the garlic finely.
29. 29. Stir the garlic with tahini (sesame paste) until smooth.
30. 30. Stir in the remaining lemon juice.
31. 31. Stir in the remaining cumin.
32. 32. Thin the sauce with a little water if necessary.
33. 33. Season the sauce with salt.
34. 34. Season the sauce with pepper.
35. 35. Season the sauce with 1 pinch of cayenne pepper.
36. 36. Remove the roasted vegetables from the oven.
37. 37. Divide the vegetables onto plates.
38. 38. Drizzle the tahini sauce over the vegetables.
39. 39. Sprinkle the lemon zest over the vegetables.
40. 40. Scatter the seeds over the vegetables.

Nutrition per serving

• kcal: 566
• Protein: 23 g · Fett/Fat: 38 g · Carbs: 33 g