Pear and Roasted Fall Vegetables with Green Tahini Dressing

This recipe is a great way to take advantage of abundant fall produce. It’s packed with healthy ingredients such as Brussels sprouts, pears, butternut squash, bell peppers, mushrooms and more.

Brussels sprouts contain more than 100 percent of your daily vitamin C needs and are surprisingly high in protein. Pears are considered one of the highest-fiber fruits, with an average of approximately six grams per fruit. Butternut squash has a naturally sweet flavor that really comes out when it is roasted. This winter squash is also high in protein and heart-healthy fats.

The flavorful green tahini dressing pairs perfectly with this recipe’s ingredients. Tahini is one of the best sources of calcium, helps to prevent anemia and promotes healthy digestion.

Photo Credit: A Healthier Michigan

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  • 2 red bell peppers, roughly chopped
  • 1 lb. butternut squash, peeled and chopped
  • 1 lb. Brussels sprouts, hulled and halved
  • 2 cups mushrooms, halved
  • 2 pears of choice, cored and roughly chopped
  • 6 Tbsp. extra virgin olive oil, divided in two
  • Salt and pepper
  • The juice of 1 ½ lemons
  • 1 clove of garlic
  • 2 Tbsp. tahini
  • 1/4 cup fresh parsley leaves
  • Optional – grain of choice, such as, quinoa, farro or brown rice.

Pear and Roasted Fall Vegetables with Green Tahini Dressing

1. Preheat oven to 425F. Cover two baking sheets with tin foil or parchment paper.
2. Arrange vegetables: bell peppers, butternut squash, Brussels sprouts, and mushrooms on prepared baking sheet. Drizzle with 3 Tbsp. of olive oil and season with salt and pepper and toss to coat. Roast until golden and tender for about 15 minutes.
3. Make dressing in a blender or food processor. Combine lemon juice, garlic, tahini, and parsley. Add 2-3 Tbsp water to thin dressing and season with salt and pepper.
4. Toss roasted vegetables, pears and optional grain of choice. Drizzle with dressing and serve. Enjoy!

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