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- Preparing Time: 1 hour
- Total Time: -
- Served Person: 4
- 1/2 lemon, juiced
- 3 tablespoons lemon juice
- salt and ground black pepper to taste
- 1 tablespoon balsamic vinegar
- 1/4 cup tahini
- 1 clove garlic, minced
- 1/4 cup nutritional yeast
- 1 tablespoon water, or more as needed
- 25 brussels sprouts, halved
- 3/4 pound red-skinned new potatoes, halved
- 3/4 pound small purple potatoes, halved
- 2 sweet potatoes, peeled and cut into 1-inch cubes
- 1/2 head cauliflower, cut into small chunks
- 2 tablespoons extra-virgin olive oil, or more to taste
- 1 tablespoon dijon mustard (optional)
- Carbohydrate 67.1
- Fat 15.7
- Protein 16.7
- Sodium 246
- Calories 441 calories;
Preheat the oven to 400 degrees F (200 degrees C). Toss Brussels sprouts, new potatoes, purple potatoes, sweet potatoes, cauliflower, juice from 1/2 a lemon, olive oil, vinegar, mustard, garlic, salt, and pepper together in a separate container. Place on a sheet pan. Cover with aluminum foil. Bake in the preheated oven, flipping vegetables halfway, until sprouts and potatoes are tender and crispy, about 40 minutes. Mix tahini, yeast, 3 tablespoons lemon juice, and water together in a bowl. Add more water to achieved desired thickness. Serve the vegetable mixture in bowls and drizzle the tahini sauce on top.
