Roasted Winter Vegetables
This hearty side dish was a Thanksgiving favourite for our guests last year. Oven-roasted veggies are easy enough to prepare, and allow you to focus on the main meal while the vegetables are in the oven. Tahini is high in healthy fat making it a great source of essential vitamins and minerals.
2 Cups Chickpeas
10 Brussels Sprouts
4 tbsp Tahini
1 Lemon (Juice and Zest)
3 tbsp Olive Oil
Seasoning: Cumin, Cayenne, Parsley, Salt and Pepper
Preheat the oven to 200ºC (400ºF).
In a small bowl, combine olive oil with the herbs and spices.
Coat the pre-cooked chickpeas in the seasoned olive oil.
Spread out on a baking sheet and place in the oven for 10 minutes while preparing the other vegetables.
Slice the carrots lengthwise and in half.
Proceed to halve the sprouts lengthwise.
Roll the carrots and sprouts in oil and roast for 30 minutes on the same tray as the chickpeas.
Prepare the tahini dressing by combining with lemon juice and zest.
Remove the vegetables from the oven and drizzle with the tahini dressing.