Level up your side dish with this roasted cabbage and maple tahini. It’s sweet & savory, and so delicious topped with crushed pistachios and fresh herbs.
Roasted Cabbage with Maple Tahini
I’m such a huge veggie lover and always look for new and delicious ways to eat more vegetables throughout the week. This roasted cabbage is a must try recipe if you’re looking for something simple, delicious, and full of nutrients.
I absolutely love it on its own, but truly enjoy it with my maple tahini sauce. If you don’t serve it with the cabbage, it would be a delicious dipping sauce for so many things!
I’m personally all about the side dishes at any meal. They’re a fun way to change up the same old proteins, and made even better when served with a delicious sauce to pair it with.
This roasted cabbage is crisp, flavorful, and honestly so addicting. It’s one of those dishes thats best eaten fresh, and can even be made to snack on throughout the day. It goes well with just about any main course, too!
Serve it with my Slow-roasted Lemon Dill Salmon or Chili Lime Chicken for a colorful and nourishing dinner.
How to make roasted cabbage with maple tahini sauce
- Start by preparing your sauce by whisking or blending all of the ingredients together until smooth. If the tahini sauce is too thick, I suggest adding water by the tbsp until it thins out
- Cut your cabbage into small wedges then place them on a sheet pan. Season with a little salt, garlic powder and red pepper flakes and drizzle with coconut aminos and sesame oil
- Bake on 400 F for 20 minutes. After 20 minutes, brush each piece with some of the maple tahini sauce. Finish baking for another 10 minutes
- Transfer to a serving plate and top with the remaining sauce, chopped pistachios, fresh parsley and sesame seeds
Other ways to serve your maple tahini sauce
The maple tahini sauce is made from a blend of tahini (sesame paste), coconut aminos, maple syrup, garlic powder and salt. The cabbage alone is so flavorful, and can be made even without the sauce. If you did want to try the sauce, here are some other ways you can pair it-
- Use it as a dipping sauce for raw veggies- a great way to eat more veggies throughout the week
- Drizzle it over grain bowls- one of my favorite ways to change up my bowls is to pair them with a flavorful sauce
- Use it as a salad dressing- massage the dressing into a bowl of kale and top it with all of your favorite salad toppings
- As a dip for summer rolls– you can never go wrong with some veggie-packed summer rolls and a dipping sauce
There are so many good uses to this sauce. It’s seriously delicious!
You guys are going to love this simple side dish. It’s going to be a new staple in your dinner rotation. Check out some mains to pair it with below.
What to serve with your roasted cabbage:
Apricot Glazed Salmon
Spicy Tofu Lettuce Cups with Peanut Sauce
Sesame Ginger Tofu
Pistachio Crusted Salmon
Roasted Cabbage with Maple Tahini
Ingredients
- 1 head of purple cabbage
- 1/4 cup coconut aminos, or low sodium soy sauce
- 1 tbsp sesame oil
- 1/2 tsp garlic powder
- 1/4 tsp salt (cut back to 1/8 tsp if using low sodium soy sauce)
- Pinch of red pepper flakes (optional)
Maple Tahini Sauce
- 1/4 cup tahini paste
- 2 tbsp coconut aminos or low-sodium soy sauce
- 2 tbsp pure maple syrup
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1-2 tbsp of water, if needed to thin
Top with
- 1/4 cup roasted pistachios, crushed
- Handful fresh parsley, chopped
- Sesame seeds
Directions
- Preheat the oven to 400 F.
- Prep the maple tahini sauce by whisking together all of the sauce ingredients except for the water in a bowl. If it’s too thick, add water by the tbsp. I recommend using a whisk or immersion blender for a smoother consistency. Set aside.
- Rinse your cabbage and slice it into 4 quarters. Cut each quarter into smaller wedges and place them onto a sheet pan.
- Mix the coconut aminos, sesame oil and spices in a bowl. Brush it over each cabbage piece, and then drizzle any remaining sauce over the top.
- Bake for 20 minutes. Remove from the oven and brush some of the maple tahini sauce over each piece. Bake for another 10 minutes.
- Once ready, transfer to your serving plate and top with the remaining maple tahini sauce, sesame seeds, chopped pistachios and fresh parsley.
- Leftover sauce will stay fresh in the fridge for up to 1 week.
This was sooo yummy and easy! I had all the ingredients on hand already except for the cabbage! Will definitely be making this again!
I’m so happy you enjoyed it!
Oh my goodness, this was an explosion of flavor in my mouth and the most amazing recipe!! Thank you so much for sharing this as this will become a constant in my home. Thank you again!
Thank you so much, Tammy! I’m so happy you enjoyed it.
I just opened jar of tahini (can eat it plain with raw veggies ) but looked up for some tahini recipes. I found you and they sound so delicious. I’m thinking of pesach Seder night. !
Amazing! This sauce is one of my favorites, and can even be made a few days in advance and drizzled over any roasted veggies.