Roasted Veggies and Tahini Sauce - Fall 2020

 

Vegan + Gluten-Free

It turns out veggies are easier to cook and more delicious than a lot of people think. Add this recipe into your weekly dinners to switch up your palette a little and get creative. These can be enjoyed with all different meats or sides, they make it easy to eat a variety of vegetables! We’re not about making a bunch of special trips to the store, here are a couple of notes on cooking with what you have:

  • This roasted veggie recipe is super versatile and you can substitute any vegetable that you have on hand.

  • We prefer to use avocado or coconut oil, but any butter or oil that you generally use for cooking will work!

 
 

Ingredients / 

  • 2 medium potatoes (russet, red, or sweet)

  • 2 medium-large carrots

  • 10-15 brussel sprouts

  • 2 garlic cloves, finely chopped 

  • 10 asparagus spears

  • Avocado oil or preferred cooking oil

  • Salt and pepper

  • Onion powder

  • Garlic powder

  • Paprika (optional

BBQ Glaze ingredients /

  • 1/4 cup bbq sauce

  • 1-2 tablespoons of maple syrup or honey

  • Salt and pepper to taste

Tahini sauce ingredients / 

  • 1/4 cup tahini paste

  • 1-2 tablespoons of maple or  honey

  • 1 tbsp lemon juice

  • 2-4 tablespoons of water to thin it out

  • 2-3 tablespoons of coconut aminos (optional)

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Directions / 

1. Start by pre-heating your oven to 400°F.

2. Mix the BBQ glaze ingredients together in small bowl you can easily pour from.

3. Cut all of your veggies! Cut the potatoes into spears (we cut it in quarters, then cut each quarter at an angle). Cut the carrots into strips. Chop the brussel sprouts into quarters.

4. Snap the asparagus near the bottom and let it break naturally for the perfect snap in each bite.

5. Put the potatoes into a big mixing bowl, using about a tablespoon of oil to coat the potatoes. Season with salt, pepper, onion powder, garlic powder, and paprika if you want a smokey flavor - don’t be scared to use the spices with a heavy hand (find your flavor amount, using fresher herbs will help bring out flavors).

6. Place the potatoes on a large baking sheet pan, with one of the cut sides down.

7. Put the carrots into the mixing bowl you used for the potatoes and pour some of the bbq glaze (saving enough for the brussels) and mix together.

8. Toss the carrots in the 1/3 of the bbq glaze and spread out  evenly on one half of a baking sheet.

9. Toss the brussel sprout in 1/3 of the bbq glaze and place cut side down on the other half of the baking sheet. 

10. Put the potatoes, carrots and brussel sprouts in the oven and roast for 15-25 minutes depending on how crispy you like them. 

11. Mix asparagus in the large bowle with remaining glaze and add salt and pepper to taste. 

12. Add cooking oil to skillet on stovetop at medium heat. Add garlic and stir for 30 seconds. Add asparagus and cook for 5-8 min until bright green and slightly crispy. 

13. While the veggies are cooking in the oven, you can start to mix the tahini sauce to top and dip the veggies into, it’s super easy.

14. Add all of the sauce ingredients into a mixing bowl and mix using a whisk (good to have high edges for no spilling, tahini is made from sesame seeds and will give you an oil stain!)

15. Should come together with a thick texture if you start toward the low end of our suggested amounts, if you want a thinner consistency, just keep adding water.

16. Once the veggies are cooked, plate and drizzle with tahini sauce. Use extra for dipping and you’re ready to enjoy!

Look at you, you’re eating so many vegetables! 

 
Recipes, Fall 2020Marti Martin