Za’atar-Spiced Veggie Sheet Pan Dinner with Tahini Miso Sauce

If you haven’t yet been swept up by the sheet pan dinner craze, popularized by those drool-worthy photos on Pinterest, we’re here draw you in, at last. The concept is beautifully simple: you take oven-loving foods, slice them into portions that will finish cooking at the same time, arrange everything on a single sheet pan, and stand back while the oven takes care of dinner’s heavy lifting.

Sheet pan dinners are a busy family’s best weeknight friend: straightforward prep, relaxed cooking time, and super-easy clean-up.

Recipe

Ingredients

For the tahini miso sauce:

• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon white balsamic vinegar
• 2 teaspoons white mellow miso
• 3-4 tablespoons very warm water
• kosher salt optional

For the vegetables

• 1 small sweet potato cubed
• 1 ear sweet corn shucked and cut into 1″ slices
• ½ head cauliflower cored and sliced into florets
• 1 small red bell pepper sliced into 1″ pieces
• 1 medium carrot sliced thickly
• 1 yellow straightneck squash sliced thickly
• 1 small head broccoli cored and sliced into florets
• 2 tablespoons extra virgin olive oil or melted coconut oil
• Kosher salt
• 2 teaspoons za’atar spice blend
• 1 tablespoon chopped cilantro for garnish
• 3 cups cooked rice cooked quinoa, or small cooked pasta (such as orzo)

Instructions

• Preheat the oven to 425°F, and place one rack in the lower third position. Line a large, rimmed baking pan with foil, parchment paper, or a silicone mat (for easy clean-up).

Prepare the tahini sauce:

• In a medium bowl, whisk together the tahini, lemon juice, vinegar, and miso until completely incorporated. The mixture will be a workable paste. Add the water one tablespoon at a time, whisking thoroughly, until the sauce is smooth and drips from the whisk when lifted from the bowl (you might not need the 4th tablespoon).
• Let the tahini miso sauce rest while you prepare the vegetables. You can also make the sauce the day before, storing in the refrigerator. The sauce will thicken, but can be loosened with another tablespoon of very warm water.

Prepare the vegetables

• In a large mixing bowl, toss the chopped vegetables with the olive oil to coat. Season with a big pinch or two of salt.
• Spread the vegetables in the lined pan in a single layer. Roast in the oven for 30 to 40 minutes. Looked for golden edges on the sweet potatoes and carrots; you might need the upper end of the time range if you’ve sliced your veggies large.
• Remove from oven and immediately sprinkle the za’atar spice and cilantro over the vegetables.
• Serve the vegetables over the grains, and drizzle the tahini miso sauce on top

Nutrition