Tahini Roasted Vegetables (Paleo, Whole30)

If you’ve been following along on instagram this week, you’ll know that my husband and I have been in FRANCE! We decided to book a last minute trip for our two year wedding anniversary, and it’s been the absolute best thing ever. We’ve relaxed, read books, gone on long walks and enjoyed all of the French food. We even took a day trip to Italy!

I’m still very much eating per my gluten challenge diet “restrictions”, and it’s been SO FUN to do it here (it’s also the perfect distraction from my gluten symptoms)! We’ve had croissants + pain au chocolate. We’ve had all of the French baguettes + Italian pasta that my little tummy can handle. I even ate the best cannoli of my entire life yesterday. My eyes rolled back in my head without my consent. It was that good.

I’m not sure what it is about Europeans, but they just somehow know how to make food taste really stinking delicious. I’ve been thinking about it a lot while I’ve been here, tasting + sampling. And do you know what I think it is? Simplicity. The French, especially, seem to just really appreciate food in its simple, god-given form. (Their bread has 4 ingredients + it’s the only bread I’ve ever wished I could eat gluten forever for.) Simple food really can be good food, which is exactly the thought that inspired these Tahini Roasted Vegetables.

What is Tahini?

Truth be told, I’ve been making roasted vegetables this way for years. I discovered tahini back in 2015 + I just started throwing it on everything. If you aren’t sure what in the world tahini is, it’s basically the sesame version of peanut butter. It’s made from crushed sesame seeds + it’s ridiculously rich and delicious. You can absolutely make your own at home, but you can also find it in every major grocery store these days. Tahini is having its culinary moment, and for good reason. It’s SO GOOD! (Plus, you can even use it in desserts like these Paleo Double Chocolate Tahini Cookies You’re welcome.)

Tahini not only tastes good, it also boasts all sorts of health benefits. Mind Body Green compiled this handy list of 10 reasons we all should eat it + I wholeheartedly agree:

1. It’s rich in minerals such as phosphorus, lecithin, magnesium, potassium and iron.
2. It’s a good source of Methionine, which aids in liver detoxification.
3. It’s one of the best sources of calcium.
4. It’s high in vitamin E and vitamins B1, B2, B3, B5 and B15.
5. Helps to promote healthy cell growth.
6. Prevent anemia.
7. Helps to maintain healthy skin and muscle tone.
8. It has 20% complete protein, making it a higher protein source than most nuts.
9. It’s easy for your body to digest because of its high alkaline mineral content, which is great for assisting in weight loss.
10. It is high in unsaturated fat (good fat!)

I have no idea what initially inspired me to make tahini roasted vegetables. But once I tried this method, I have never gone back. The fat in the tahini acts as the perfect roasting agent to help the veggies crisp up around the edges, while staying tender on the inside. It also adds the most heavenly, nutty flavour profile. This method is the absolute easiest way to turn vegetables from boring health food into a completely addictive side dish. Plus, this method is totally customisable!

Which vegetables can I use?

Honestly, if you can roast it, you can roast it with tahini. I’ve tried about a dozen different variations + they’re all divine! Feel free to experiment with your favourite veggies + spice combinations. Here are a few of my personal go-to’s:

• carrots + tahini + sea salt + cinnamon
• brussel sprouts+ tahini + sea salt+ curry powder
• broccoli + tahini + sea salt + lemon juice
• sweet potatoes + tahini + sea salt + nutmeg + cinnamon
• green beans + tahini + sea salt + garlic powder
• white potatoes + tahini + sea salt + oregano

Because these vegetables are completely customisable, they can serve as a side dish to almost any meal. The carrot + sweet potato version pairs perfectly with these Apricot Glazed Chicken Thighs. This Whole30 “Honey” Mustard Chicken Bake is absolutely delicious with some tahini roasted green beans on the side. But, my absolute favourite way to eat these veggies is thrown on top of my Best Salad Ever with some protein. It’s my go-to lunch!

If you, or someone in your family, isn’t a vegetable fan – PLEASE TRY THESE. I honestly believe that they will convert even the biggest veggie sceptics. And if you do love vegetables already, be prepared. You will want to pop the entire pan like it’s rainbow coloured candy.

I’d love to hear if you do give these a try and what you think. I’m always looking for new variations. Tag me in your photos over on instagram or leave me a comment down below with your ideas!

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