Alexandra's Kitchen · by Alexandra Stafford at alexandracooks.com★ 5.0
Roasted Vegetables with Tahini, Lemon & Za’atar
NUTRITION · PER SERVING50M COOK
CAL 22%·PRO 13%
CARBS 18G17% OF CAL
6G FIBER5G OTHER7G TOTAL SUGAR
FAT 40G82% OF CAL
6G SAT34G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted cabbage dressed with tahini, lemon, garlic, and za'atar. A bright, savory vegetable side inspired by Mediterranean flavors.
sidemiddle eastern🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Alexandra's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- a mix of the saddest vegetables you can find at the market: cabbage, carrots, parsnips are all great options; onions, sweet potatoes, butternut squash, cauliflower, broccoli — anything, really — could work here
- olive oil
- kosher salt
- freshly cracked black pepper
- 3 Tbsp. olive oil
- 3 Tbsp. tahini
- 1½ Tbsp. lemon juice (about ½ a lemon)
- 2 Tbsp. water
- ¼ teaspoon kosher salt
- 1 to 2 cloves garlic, crushed
- 1 teaspoon maple syrup, optional
- za’atar (to taste)
- nice sea salt (like Maldon)
- freshly ground black pepper
At a glance
PER SERVING · TIME 50M
CAL 22%·PRO 13%
CARBS 18G17% OF CAL
6G FIBER5G OTHER7G TOTAL SUGAR
FAT 40G82% OF CAL
6G SAT34G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 1661mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 459mg
- Calcium
- 115mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1661MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.