Roasted Vegetables with Tahini Sauce and Za’atar
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kosher.com.
Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Stove
- Skillet
- Mixing bowl
- Whisk
- Spoon
- Spatula
- Chef's knife
- Cutting board
- Measuring spoon
- Plate
Ingredients
- 1 bag Beleaves Frozen Broccoli
- 1 bag Beleaves Frozen Cauliflower
- 2 carrots, peeled and sliced
- 1 yellow onion, sliced
- 3–4 tablespoons olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons Haddar Baracke Tahini Paste
- 1/4 cup fresh lemon juice
- 1–2 cloves garlic, crushed or 1-2 cubes Gefen Frozen Garlic
- 1/4 teaspoon cumin
- 3 tablespoons pine nuts (optional)
- 1 tablespoon za’atar
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