A healthy, simple appetizer that looks beautiful! #vegan #plantbased #vegetarian #glutenfree #healthy #holiday #recipe

Roasted Winter Veggie Skewers with Lemon Tahini Sauce

Snacks & Apps

This is a simple, healthy appetizer that looks absolutely beautiful!

The veggies are full of vitamins, antioxidants and taste wonderful seasoned with a little garlic and rosemary. 

The tahini sauce adds a plant based protein, calcium and healthy fats which help you better absorb the vitamins from the veggies. 

Make them for your next party or if you need to 'bring an appy' to a get together - I promise, everyone will love them!



makes 8 small size skewers

  • 2 large carrots, peeled and cut into 1” pieces
  • 1 large sweet potato, scrubbed cut into 1” pieces
  • 1 large parsnip, peeled and cut into 1” pieces
  • 8 Brussels sprouts, halved
  • 2 Tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp dried rosemary
  • Fresh ground sea salt & pepper
  • 8 small bamboo or wood skewers

Lemon Tahini Dipping Sauce

  • ¼ cup tahini
  • 2 Tbsp lemon juice
  • 1 garlic clove
  • 1 Tbsp nutritional yeast
  • 2 Tbsp olive oil
  • Fresh ground sea salt & pepper
  • 1 Tbsp water

Tips & Nutrition

You can prep the veggies ahead of time and keep them in a bowl of cold water in the fridge until ready to roast. You can also serve theses as a side as is without skewering them. 

Feel free to use any veggies you have on hand. Butternut squash and beets are also great options. 

You can save even more time by purchasing the veggies washed and pre-cut at your grocery store. 


Preheat the oven to 400 (convection if you have it) and line two rimmed baking sheets with parchment paper. 

In a large mixing bowl, toss the cut vegetables with olive oil, garlic powder, rosemary, salt and pepper until they are well coated. 

Spread the vegetables in a single layer on the prepared baking sheets and bake for 25 – 35 minutes, or until all the vegetables are tender. The carrots might still be a bit ‘al dente’ but that’s ok.

While the veggies are cooking, blend all all the tahini sauce ingredients together in a high speed blender. If you would like a thinner consistency, add more water, 1 teaspoon at a time. Set aside.

Remove the roasted veggies from the oven and let sit for 5 minutes. Use tongs (if they are still too hot to pick up) to place them on the skewers, alternating the order for colour. 

Use the Lemon Tahini Sauce as a dip or a drizzle for serving.


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