Mixed Roasted Vegetables with Tahini Sauce
Mixed Roasted Vegetables with Tahini Sauce (Rachel Simons)
active: 1 hr
This article originally appeared on The Nosher.
A colorful spring-inspired platter of roasted vegetables is the perfect side dish for your seder dinner or any time you are entertaining a crowd. For this particular mix, I chose a whole head of cauliflower, smaller cauliflower florets in purple and yellow, shallots, Brussels sprouts and shishito peppers. But the tahini sauce is perfect with any combination of roasted seasonal vegetables you like. We eat with our eyes, so the more color, the better.
Note: The tahini sauce can be made at least 2 days ahead and kept refrigerated.