Roasted Tahini-Smothered Winter Vegetables

This vegan, gluten-free roasted winter vegetable medley, which includes a whole cauliflower with carrots, parsnips, and Brussels sprouts, is smothered with a simple, flavorful tahini sauce.

Winter Vegetables:

• 1 small head (1 pound) cauliflower
• 2 small (2 ounces each) parsnips
• 2 small (2 ounces each) carrots
• 1 pound brussels sprouts

Tahini Sauce:

• ¼ cup tahini
• 1 tablespoon extra virgin olive oil
• ¼ cup water
• 1 small lemon, juiced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon brown sugar (optional)
• ¼ teaspoon black pepper
• ¼ teaspoon salt (optional)

Garnish:

• ¼ cup chopped parsley (or 2 tablespoons dried)
• ½ cup pomegranate arils (or frozen)

Instructions

1. Remove the outer leaves of the cauliflower, and cut out core of the cauliflower head without disrupting the florets (cauliflower head should remain whole and intact).
2. Scrub the parsnips and carrots and slice them (unpeeled) into large sections (about 2 inches).
3. Trim the ends of the brussels sprouts and slice them in half.
4. Preheat oven to 400 F.
5. Prepare the Tahini Sauce by adding tahini, olive oil, water, lemon juice, garlic, cumin, smoked paprika, brown sugar (optional), black pepper, and salt (optional) to a small mixing bowl. Whisk until smooth.
6. Place the parsnips, carrots, and brussels sprouts in a large casserole or baking dish (about 2 quarts), drizzle with two-thirds of the sauce, and toss well with tongs. Arrange the vegetables in dish, allowing room for the cauliflower in the center. Drizzle the remaining sauce over the cauliflower.
7. Bake uncovered in top rack of the oven at 400 F for 40-45 minutes, until vegetables are tender and golden brown.
8. Remove from oven and sprinkle with parsley and pomegranate arils.
9. Serve immediately. Makes 8 servings.