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Pomegranate Roasted Vegetables with Tahini

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Author: Samantha Ferraro


Roasted Vegetables (Use any you have on hand)

  • 4-5 Carrots peeled and cut into 2 inch pieces
  • 1 Onion cut in small chunks
  • 4-5 Asparagus ends trimmed
  • Olive oil for drizzling
  • Salt and pepper to taste
  • 2 Tb Pomegranate molasses
  • 2 Tb honey

Tahini Sauce

  • 1/2 cup tahini paste
  • 1/2 lemon zested and juiced
  • 1 garlic chopped finely
  • Pinch of cayenne
  • Olive oil
  • Water for thinning consistency, about 1/4 cup
  • Salt and pepper

Additional Toppings

  • Slivered almonds
  • Pomegranate Seeds


  • Lay vegetable son a foil lined baking sheet and drizzle with olive oil, salt and pepper. Toss to combine and roast in the oven at 400 degrees F for about 20 minutes, or until vegetables begin to tenderize.
  • While veggies are cooking, mix pomegranate molasses and honey in a small bowl and set aside.
  • Make the tahini sauce by combining everything in a food processor except the water. Pulse everything to combine and see how thin or thick your sauce is. If you want it thinner, slowly add water until your desired consistency. Taste for seasoning.
  • When vegetables are done, remove from oven and gently toss the pomegranate and honey sauce all over the vegetables, coating everything.
  • Transfer vegetables to a serving dish and drizzle with tahini sauce and top with almonds and pomegranate seeds.


This is a very versatile recipe, use whatever vegetables you have on hand and adjust dressing as needed.