Roasted Vegetables with Lemon Tahini Dressing

 I  made these vegetables for Easter and they were a hit!! I hope you LOVE these!!

I made these vegetables for Easter and they were a hit!! I hope you LOVE these!!

Lemon Tahini Dressing:

  •      2 lemons, juiced
  •      3 Tablespoons olive oil
  •      1/4 cup or even more of water
  •      1 clove garlic
  •      1/4 cup Tahini
  •      1/4 teaspoon sea salt
  •      1/4 teaspoon of pepper ( I use only white pepper)

Combine all ingredients in a blender or food processor and blend well. Set aside while you make the vegetables.

Roasted Vegetable Ingredients:

  •      One butternut squash peeled, seeded and cubed (you can buy these precut)
  •      A bundle of brussels sprouts washed and quartered
  •      One red or purple onion sliced and cut into bite-sized pieces
  •      One head of cauliflower, cut into bite-sized pieces
  •      One pound of carrots, peeled and cut into bite-sized pieces
  •      2-3 Tablespoons of olive oil
  •      Salt and Pepper to taste
  •      1/4 cup of toasted pine nuts or pumpkin seed to sprinkle over the vegetables after cooking

Directions: Preheat the oven to 375 degrees. Place the cut up vegetables into a large bowl and toss with olive oil. Spread the veggies out on a cookie sheet covered in parchment paper (for easy clean up and to help crisp the vegetables). Sprinkle with salt. Roast for around 30 minutes or until they are as crisp as you like them. Drizzle the lemon tahini dressing on top right before serving. Sprinkle with the toasted pumpkin seeds or pine nuts.