Description
A delicious and nutritious dish featuring roasted pumpkin and beets drizzled with a creamy lemon-tahini sauce.
Ingredients
- 2 cups cubed pumpkin (about 1 small pumpkin)
- 2 cups cubed beets (about 2 medium beets)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon honey or maple syrup
- 2 tablespoons water (more if needed)
- 1 clove garlic, minced
- 1/4 teaspoon salt (for the sauce)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the cubed pumpkin and beets with olive oil, salt, black pepper, and smoked paprika until evenly coated.
- Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
- While the vegetables are roasting, prepare the creamy lemon-tahini sauce. In a small bowl, whisk together tahini, lemon juice, honey or maple syrup, water, minced garlic, and salt until smooth. Adjust the consistency with more water if needed.
- Once the vegetables are done, remove them from the oven and let them cool slightly.
- Serve the roasted pumpkin and beets drizzled with the creamy lemon-tahini sauce and garnish with chopped parsley.
Notes
- For added crunch, sprinkle some toasted pumpkin seeds or walnuts on top before serving.
- Substitute the pumpkin with sweet potatoes for a different flavor profile while keeping the dish vibrant and nutritious.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg