• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Oh My Veggies logo

  • Recipes
    • Vegetarian Recipes
    • Vegan Recipes
    • Vegetarian Main Dishes
    • Vegetarian Appetizers
    • Vegetarian Breakfast Recipes
    • Vegetarian Side Dishes
    • Dessert Recipes
    • Snack Recipes
    • Drinks
    • Sauces, Spreads and Condiments
    • Holiday Recipes
    • From our Readers
  • Cooking Tips & Hints
    • Cooking Tips
    • Plant-Based Nutrition
    • Product Reviews
  • Shop Cookbooks
  • About Us
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Find Recipes
  • Cookbooks
  • About Us
  • Freebies!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Find Recipes
    • Cookbooks
    • About Us
    • Freebies!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Oh My Veggies » Vegan Recipes » Vegan Main Dishes

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

    Published: Sep 25, 2017 · by Nicole · Updated: Sep 15, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Vegetarian Sheet Pan Dinner | OhMyVeggies.com

    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.

    With winter moving in, we're returning to weather and temperatures that make us grateful for oven roasting, so we count a vegetarian sheet pan dinner as a big win-win: cozy warm kitchen, full tummies.

    Vegetarian Sheet Pan Dinner | OhMyVeggies.com

    A side goal of today's recipe is to help you deal with the overflowing contents of your CSA bag. Ours is now straddling summer and fall, so we have a bounty of both summer and winter squashes, potatoes, carrots, late summer corn, peppers, and early fall broccoli and cauliflower. But whatever the season, a meal of gently caramelized, oven-roasted vegetables is a great way to clear out that vegetable bin, while getting several servings of healthy veggies into your grateful body.

    Another big plus of the vegetarian sheet pan dinner is that you can mix-and-match your veggies according to what you have on hand, or what your in-the-moment cravings demand. Did you find a stash of chunky butternut squashes at the farmers' market? Yes! How about fresh, fragrant fennel bulbs? Absolutely. Purple top turnips? Delicious! Brussels sprouts calling your name? Go for it. It's all good.

    Vegetarian Sheet Pan Dinner | OhMyVeggies.com

    When the oven has performed its magic, we turn this medley of oven roasted vegetables into a filling meal by serving them over grains — leftover brown rice or quinoa from the freezer? Perfect! — and topping them with an unfussy and completely irresistible tahini miso sauce. Tahini is already a go-to condiment in my house, but when mixed with a snappy miso and a flavor-boosting acid, like white balsamic vinegar, the sauce becomes spoon-licking craveable and a worthy topping for our savory roasted vegetables.

    A reminder when purchasing miso: double-check the ingredient label, as many misos are made with dashi that contains bonito (flaked shrimp or fish). My preferred sweet white miso is made only with fermented grains, sea vegetables, and soybeans. But whatever miso you choose, you'll appreciate the unique pop of flavor it adds to sauces and dressings.

    As a finishing touch, and to extend the Middle Eastern tahini theme, add a generous sprinkling of the bright and tangy za'atar spice blend over everything, to create a full-flavored, naturally vegan, roasted vegetable dinner.

    Recipe

    Vegetarian Sheet Pan Dinner | OhMyVeggies.com

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

    This vibrant vegetarian sheet pan dinner is made with za'atar roasted veggies served over rice or quinoa and topped with a creamy miso-tahini sauce.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 30 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 1 hour hour 10 minutes minutes
    Course: Main Course
    Cuisine: American
    Diet: Vegetarian
    Keyword: vegetarian sheet pan dinner, za'atar roasted veggies, Za'atar-Spiced Veggie Sheet Pan Dinner
    Servings: 4 servings
    Calories: 529kcal
    Author: Oh My Veggies

    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)
    US Customary - Metric

    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

    Notes

    Try as best you can to slice the vegetables into similar sizes, so that they'll cook evenly. Also, feel free to substitute other oven-loving vegetables that you have on hand, such as winter squash, Brussels sprouts, fennel, etc.
    Roasted vegetables pair perfectly with leftover brown rice, quinoa, millet. If you're pressed for time, prepare a small pasta, such as orzo, which can be cooked while the vegetables are in the oven.

    Nutrition

    Calories: 529kcalCarbohydrates: 92gProtein: 15gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 1gSodium: 133mgPotassium: 1830mgFiber: 14gSugar: 15gVitamin A: 32449IUVitamin C: 255mgCalcium: 241mgIron: 5mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!

     

     

     

    « Injera with Cilantro Mango Chutney
    32 Creative Spaghetti Squash Recipes »

    Vegan Main Dishes, Vegan Recipes, Vegetarian Main Dishes, Vegetarian Recipes

    Reader Interactions

    Comments

    No Comments

    5 from 2 votes (2 ratings without comment)

    Something to say? Leave a comment. Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    image of the author

    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

    signature of author

    get a free 5 day vegetarian meal plan

    shop our vegetarian and vegan cookbooks

    Footer

    ↑ back to top

    • Shop Cookbooks
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.

    veg kitchen
    step away from the carbs
    all she cooks
    midlife rambler
    wandertooth logo

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Hook & Porter Media

    1.9K shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.