Chances are if you look down at your Thanksgiving dinner plate, you see yellow or brown. Bring back the color with a Thanksgiving side dish of roasted vegetables with maple tahini dressing! Rainbow carrots, brussels sprouts and beets are a colorful Thanksgiving side dish that brings a pretty pop to your plate. The vegetables are topped with a maple tahini dressing for a warm, earthy and slightly sweet finish.









Rainbow carrots are my new favorite vegetable. First of all, a two-pound bag costs me a dollar. Hello, vegan on a budget! In addition to being cheap, a rainbow carrots have a lot of health benefits. Orange carrots are high in beta-carotene, essential for healthy eyes. Purple carrots have anthocyanins, which have antioxidant and anti-inflammatory benefits. White carrots are a healthy alternative for those with a carotene allergy (sources).

Brussel sprouts get such a bad rap. I can’t understand why! I love this vegetable – at least, once I learned how to cook it well. Brussel sprouts are naturally nutty and savory. When roasted, they release natural sugars making them flavorful. I don’t know about you, but my favorite are the super crispy ones that are kind of flaky. Not only do brussels sprouts have protein, they are high in vitamin C, vitamin K and fiber (source).

I feel like I should be a spokeswoman for beets. I’ve written so many times about the magic of beets and have posted a how to roast them as well as a great post-workout smoothie recipe. Beets are a wonderful addition to your diet because they are high in nitrates, which can boost athletic performance and protect against heart disease (source).

These vegetables come together in a colorful roasted medley that brings both taste and color to the Thanksgiving plate. It’s an easy Thanksgiving side dish recipe that comes together in just 40 minutes, allowing you more time to tend to guests. I love bringing roasted vegetables with maple tahini dressing to Friendsgivings as well to help us get more veggies into the day!





Roasted Vegetables with Maple Tahini Dressing

Preheat the oven to 400F. Peel the skins off the carrots and beets. Chop the beets into 1-2 inch pieces, slice the brussels sprouts in half lengthwise. Leave the carrots whole or chop into pieces about the same size as the beets. Notes: I like leaving the carrots whole for a wow factor. If you’re worried about over-crowding your dinner plate, opt for baby rainbow carrots or chop the carrots into pieces. Remember that vegetables shrink as you cook them.

Arrange produce on two baking sheets. Drizzle with oil and mix around to coat. Sprinkle on ground black pepper, rosemary, thyme and salt. Pro tip: Buffer the red beets with purple carrots so the color doesn’t bleed into the other vegetables. See photo above. Roast at 400F for 35 minutes, stirring halfway.

While the vegetables are roasting make the dressing. Whisk tahini, maple syrup, cinnamon, lemon juice and apple cider vinegar in a small dish and set aside. When the vegetables are done, drizzle on the maple tahini dressing.

Roasted vegetables with tahini maple dressing is a wonderful Thanksgiving side dish that will bring color to the holiday table. The side dishes are the best part of Thanksgiving after all! The earthy flavors of the carrots, beets and brussels sprouts pair well with the subtle sweetness of the maple tahini dressing. These roasted vegetables are the perfect side to tempeh and quinoa stuffed squash!

Planning your holiday menu? If you try this recipe, let me know! Rate it, leave a comment, take a picture and tag @Rabbitfoodruns on Instagram. I’d love to see your plate of roasted vegetables with maple tahini dressing!

Buen provecho,

Becca

Print Recipe Roasted Vegetables with Maple Tahini Dressing These roasted vegetables make a colorful side dish for Thanksgiving or Christmas. Drizzle maple tahini dressing over them for a warm, earthy, slightly sweet addition. Prep Time 10 minutes Cook Time 35 minutes Servings people Ingredients Vegetables 1 1/2 lb brussel sprouts

1 1/2 lb red or golden beets

1 lb rainbow carrots

2 tbsp or more oil of your choice

2 tsp ground black pepper

2 tsp dried rosemary

2 tsp dried thyme

1 tsp salt Maple Tahini Dressing 1/4 cup tahini

1 1/2 tbsp maple syrup

1 tbsp lemon juice

1 tsp apple cider vinegar

1/2 tsp cinnamon Prep Time 10 minutes Cook Time 35 minutes Servings people Ingredients Vegetables 1 1/2 lb brussel sprouts

1 1/2 lb red or golden beets

1 lb rainbow carrots

2 tbsp or more oil of your choice

2 tsp ground black pepper

2 tsp dried rosemary

2 tsp dried thyme

1 tsp salt Maple Tahini Dressing 1/4 cup tahini

1 1/2 tbsp maple syrup

1 tbsp lemon juice

1 tsp apple cider vinegar

1/2 tsp cinnamon Instructions Preheat the oven to 400F. Peel the skins off the carrots and beets. Chop the beets into 1 inch pieces, slice the brussel sprouts in half lengthwise. Leave the carrots whole or chop into pieces about the same size as the beets. Arrange the vegetables on two baking sheets. Drizzle with oil and toss to finely coat. Sprinkle with salt, ground black pepper, rosemary and thyme. Roast in the oven for 30 minutes, stirring them halfway though. *See Note While the vegetables are roasting make the dressing. Whisk tahini, maple syrup, cinnamon, lemon juice and apple cider vinegar in a small dish and set aside. Should be thick but pourable. If you need to thin the sauce, add boiling water 1 tsp at a time. When the vegetables are done roasting, remove from the oven, drizzle with maple tahini dressing and serve. Recipe Notes When arranging the vegetables on the baking sheets, place the purple carrots with the red beets. The red color of the beets tends to bleed, so you'll want to buffer them from the lighter vegetables. Share this Recipe

Linking up with Deborah and Sarah for Meatless Monday before the holidays!









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