Roasted Vegetables with Herbed Tahini

Fill your kitchen with the enticing aromas of this flavorful Roasted Vegetables with Herbed Tahini, made with RiceSelect® Texmati Brown Rice.

Buy Now
Serves
4
Total Time
50
Prep Time
10
Cook Time
40

Ingredients

  • null 1 cup RiceSelect® OrganicTexmati® Brown Rice
  • null ½ cup tahini paste
  • null ¼ cup olive oil, divided
  • null ¼ cup yogurt, plain
  • null 2 garlic cloves, peeled
  • null 3 tbsp lemon juice
  • null ¼ cup water
  • null ½ tsp kosher salt
  • null ¼ tsp black pepper, ground
  • null ½ cup parsley, roughly chopped (reserve some sprigs for garnish)
  • null ½ cup dill, roughly chopped (reserve some sprigs for garnish)
  • null 4 carrots, cut in half lengthwise if large
  • null 4 cups cauliflower, cut into 2-inch florets
  • null 1 red onion, cut into quarters through the root end so they hold together

Instructions

  1. Preheat oven to 400°F. Toss the carrots, cauliflowers and red onion in half the olive oil and spread out in a single layer on a non-stick baking sheet. Roast in the oven for 30 minutes, tossing the vegetables on the tray after 20 minutes. When properly roasted, vegetables should be caramelized and starting to soften. It is fine if they have a “bite” to them.
  2. Meanwhile, prepare rice according to package instructions.
  3. While vegetables are roasting and rice is cooking, in a blender, puree the tahini paste, remaining olive oil, yogurt, garlic, lemon juice, water, salt and pepper until smooth. Consistency should be thick but not too stiff. Add the parsley and dill and continue to blend until smooth but small pieces of herbs are still visible.
  4. To serve, mound the rice on a platter. Top with roasted vegetables and drizzle with herbed tahini sauce. Garnish with reserved herb sprigs.