At the end of the week I like to go through my fridge and use whatever bits and pieces are left before I shop again. This sometimes means making a soup, making juices or a salad. In this cold weather I find myself buying lots of heartier vegetables like root vegetables and cruciferous vegetables. These roast perfectly. It doesn’t matter what you have, just chop them, drizzle with oil and salt and roast and you have a great meal. A tahini dressing which takes 2 minutes to prepare, alongside some fresh herbs and toasted sesame seeds just takes it to the next level. This keeps for lunch the next day so don’t worry if you have extra.
Roast Vegetables with Spiced Tahini Dressing
2 carrots, peeled and cut into cunks
1/2 a caulfilower, cut into florets
1 fennel, cut into wedges
1 beetroot, cut into chunks or wedges
1 red pepper, roughly chopped
1 yelow pepper, roughly chopped
2 red chillies, halved lenthways
1 sweet potato, peeled and cubed
6 brussel sprouts, halved
1 red onion, peeled and roughly chopped
olive oil and salt to coat
a handful of chopped parsley to garnish
2 tbspn black sesame seeds to garnish
1/2 cup tahini
juice of 1 large lemon
1 tspn salt flakes
1/4 cup water
1 tspn turmeric
1/2 tspn of each cumin, coriander and paprika
1/4 tspn cinnamon
For the dressing, place everything in a jar with a lid and shake until combine. taste and adjust seasoning if needed.
Preheat oven to 200C. Make sure vegetables are roughly the same size. Place them on lined baking trays ensuring you don’t crowd them (so the roast and don’t steam). Spray or drizzle with olive oil. Sprinkle over salt and roast for about 40 minutes or until golden and tender.
Place the roasted veggies in a serving dish. Scatter over parsley and sesame seeds and drizzle with tahini dressing.