Roasted Vegetables with Tahini Dressing Next time you need to clear out the vegg…

Roasted Vegetables with Tahini Dressing Next time you need to clear out the veggies in the fridge, go this route! Roasted vegetables are my favorite, and I don’t make them nearly enough. This is a great way to bulk up dinner in a healthier way. The vegetables were cleaned and placed all together on one sheet pan to roast— tossed with some olive oil, salt and pepper— allowing their natural flavors to shine. I picked up tahini from last week with the goal of incorporating it into new meals. I found a great tahini dressing by and it was perfection. The tahini dressing tasted amazing on all the vegetables and was a great accompaniment to a weeknight chicken dinner, adding a depth of flavor and nuttiness to the dish in every bite. The cabbage, broccoli and onions were the standouts here to me!
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Veggies:
– salt, freshly ground black pepper and olive oil. Toss into a baking sheet. Cook at 425 degrees for 45-50 minutes or until veggies are tender, flipping halfway through. Some vegetables may come off the tray before others are done!
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Tahini dressing:
– 3 tbsp olive oil
– 3 tbsp tahini
– juice from 1/2 lemon
– 2-3 tbsp of water
– 1/4 tsp kosher salt
– 1 cloves garlic, pressed
– 1 heaping tsp maple syrup
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Once your veggies are done roasting, drizzle the tahini sauce over top. Add some sea salt, pepper, and a little squeeze of lemon to brighten it up and you’re ready to indulge!
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