Roasted Crudités with Tahini-Garlic Dip

Publish date:
roasted crudites with tahini garlic dip

Recipe by Rochelle Palermo

  • Duration
  • 8Servings


  • 12 small carrots, peeled and halved lengthwise
  • 1 head Romanesco cauliflower, separated into 2-inch florets
  • 1 head cauliflower, separated into 2-inch florets
  • 3 tbsp. olive oil
  • 1 cup plain Greek yogurt
  • 1/4 cup tahini
  • 3 tbsp. fresh lemon juice
  • 1 clove garlic, grated
  • Pinch of smoked paprika, plus more for garnish


On baking sheet, toss carrots, Romanesco, cauliflower, and oil; season. Roast at 475°, turning occasionally, until tender and browned in spots, 20 to 25 minutes. In blender, puree yogurt, tahini, lemon juice, garlic, and pinch of paprika. Season dip; garnish with paprika. Serve vegetables with dip.