Roasted Veggies with Tahini

Another great one from my new cookbook

Roasted Veggies

What you’ll need:

  • Pick whichever veggies you’d like but make sure they are in season. I chose:
  • 2 different types of carrots
  • Beets
  • Celery root
  • Coconut oil
  • Rosemary

 

 

Roasted Veggies.jpg

Directions

  1. Preheat oven to 375 degrees
  2. Wash, peel and cube all the veggies
  3. Put 2 Tablespoons of coconut oil in an oven safe bowl and place into oven to melt the oil
  4. Toss veggies in melted oil and spread into a thin layer on a baking sheet sprinkle with rosemary, salt and pepper
  5. Bake for 20 minutes

Tahini Sauce

What you’ll need:

  • ½ Cup Tahini
  • 2 Tablespoons olive oil
  • Juice of half a lemon (I liked more, I used a whole lemon)
  • ½ teaspoon of salt

Directions:

  1. Put all ingredients into a bowl and whisk until smooth
  2. Add water 1 tablespoon at a time until the mix is a consistency you like
  3. Dip veggies into sauce or top a bowl of veggies with it