A quick sheet-pan dinner where roasted root vegetables are tossed warm with creamy tahini sauce and a sharp lemon finish. The sauce on the shelf is already garlicked and salty, so it does most of the work for you tonight.

Serves 2. 30 minutes, 10 at the stove.

About 600 calories a serving, 11 g protein, 38 g carbohydrate, 50 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 425°F (220°C). Cut 1 pound root vegetables into 1-inch pieces, toss with 3 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper on a baking sheet, then spread in one layer.
2. Roast for 20 minutes, shaking the pan halfway through, until the edges brown and a knife slides through easily, then pull from the oven.20 min
3. While the vegetables roast, whisk together 1/2 cup tahini sauce with 2 tablespoons water and 1 tablespoon lemon juice until smooth and pourable; mince 1 garlic clove and stir it in.
4. Toss the hot vegetables with the tahini sauce until coated, taste, and squeeze more lemon over top if you like it brighter.

Note Swap in cauliflower, broccoli, or zucchini as you have them. Leftovers keep cold for two days and taste good in a wrap with fresh herbs and greens. Serve with flatbread or rice to catch the sauce, or add a soft-cooked egg on top to stretch the protein.