Step 1

Pre-heat oven to 425 degrees F.  To a large sheet pan, add the diced sweet potato, broccoli florets, red onion, olive oil, paprika, granulated garlic, salt and pepper.

Step 2

Use your hands to toss everything together, making sure veggies are completely coated with oil and spices. Roast veggies until fork tender and caramelized, about 40 minutes, flipping once or twice.

Step 3

Make the dressing while the veggies are roasting.  Add all curry tahini sauce ingredients to a small bowl, or jar, and mix everything together until a creamy sauce has formed.  You may want to add extra water or lemon juice if you need to thin the sauce out a bit.  Once finished, give the sauce a taste and add extra salt or pepper, if needed.

Step 4

I like to put the roasted vegetables onto a serving platter and then top with the walnuts, pomegranate seeds, fresh herbs and a big drizzle of the curry tahini dressing.  Vegetables can be served as a side dish or you can enjoy them with some quinoa, or grain of choice, for a full meal.  I also like to add a little bit of hummus to make this side dish more of a meal!