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Chef Terry Harwood's roasted vegetables with lime-garlic tahini

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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4 servings
Course: Side Dish
Ingredients Method

Ingredients
  

Tahini base
  • 1 cup sesame seeds
  • 4 tbsp vegetable oil
  • 1 tsp kosher salt
Roasted vegetables
  • 1 lb Brussels sprouts
  • 1 lb cauliflower (about 1 head)
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1 tsp black pepper
Tahini sauce
  • 1 cup tahini base
  • 3 tbsp extra virgin olive oil
  • 1 cup warm water
  • 2 tbsp fresh lime juice
  • 1 tsp garlic chopped
  • 1 tsp kosher salt
  • 1 pinch cayenne pepper (optional)
  • 1 lime cut into eighths
  • 1/4 cup parsley coarsely chopped

Method
 

Tahini base
  1. Lightly toast 2 cup of sesame seed in a medium-large sautée pan over medium heat. Allow to cool slightly.
  2. Add to blender or food processor with 3 to 4 tablespoons vegetable oil and a pinch of kosher salt. Puree until smooth, about 2 to 3 minutes. Set aside.
Roasted Vegetables
  1. Preheat oven to 450°F.
  2. Wash Brussels sprouts and cauliflower. Cut stems from Brussel's sprouts and cut into halves or quarters. Cut the stem and leaves from cauliflower, then cut the florets from he head into 1-inch pieces for roasting.
  3. Toss Brussels sprouts and cauliflower with olive oil, kosher salt and pepper. Roast on a sheet pan until tender yet a little firm, about 10 to 15 minutes. (Placing a few tablespoons of water in the pan will help steam and tenderize the vegetables.)
  4. Remove from the oven and allow to cool slightly.
Tahini sauce
  1. In a blender or food processor, combine the tahini paste, warm water, olive oil, lime juice, chipped garlic, salt and cayenne pepper. Puree or pulse for about 15 seconds, or until smooth.
Assemble the dish
  1. Spoon the sauce onto a serving platter or plate. Arrant the roasted vegetables over the top and garnish with lime wedges and chopped parsley. Place the remaining sauce in a bowl for dipping. Enjoy!