Sesame Soy Dressing With Roasted Veg

by Zarina
Sesame Soy Dressing With Roasted Veg

This dressing will blow your socks off. It’s so simple and transforms so many things to another level. You can roast any veg you have. I used baby carrots, cauliflower and tender-stem broccoli but asparagus, parsnips, fennel, eggplant, beans, anything goes!

It’s so packed with flavour, so a little goes a long way. Just adjust your desired consistency with water. Some days I like the dressing thick to coat hot roasted aubergine, but other days I like it thinner to drizzle over leftover veggies.

Sesame Soy Dressing With Roasted Veg

Sesame Soy Dressing With Roasted Veg

Serves: 3 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Veg of choice - I used baby carrots, tender-stem broccoli, and 1/4 cauliflower
  • Oil for cooking
  • Salt and pepper
  • 4 tbsp tahini
  • 2 tbsp mirin
  • 2 tbsp soya
  • ½ tsp sugar (optional)
  • Chilli sauce to taste - I used Siracha
  • Water to thin to desired consistency.

Instructions

1. Pre-heat oven to 190°C fan
2. Lay veggies in a single layer in an oven tray, drizzle with oil, season with salt and pepper
3. Roast until charred and slightly crispy. If you have several veggies on the same try, then keep an eye on them as they will have different cooking times
4. In a mixing bowl, mix tahini, soy, chilli sauce, and mirin
5. Add a few splashes of water to your bowl and whisk
6. Add water to your desired consistency
7. Taste. Add sugar and more chilli sauce if desired
8. Pour over or mix with roasted vegetables.

OPTIONAL
Garnish with: Sesame seeds, coriander, red chillis, salad seeds or spring onions.

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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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