Roasted Veggies w/ Tahini Dressing
Beautiful enough for a main course, these tahini dressed roasted vegetables can spruce up any tablescape with its bright colors and salty-sweet taste. Customize your veggies to fit the season, from fennel and kabocha squash in the fall to carrots and turnips in the spring.
Servings: 1 to 2 people
Total time: 40 minutes
Ingredients
3 tablespoons tahini
3 tablespoons olive oil
½ lemon
2 tablespoons water
1 tablespoon miso paste
salt to taste
1-2 cloves crushed garlic
1 teaspoon maple syrup
vegetables of choice: parsnips, carrots and cabbage
Instructions
Preheat oven to 425 degrees Fahrenheit.
Coat your chopped vegetables in olive oil, salt and pepper. Place them in a greased or lined baking tray and roast until browned, about 20-30 minutes.
Meanwhile, to make the dressing, whisk together tahini, cold water, olive oil, maple syrup, miso paste, lemon, crushed garlic and lemon juice in a small bowl.
Once the vegetables are roasted, season with salt to taste and pour the dressing over the roasted vegetables.
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