Roasted Vegetables 🥔🥕🌿 with Tahini Dressing

Ingredients for Roasted Veggies:

2 large sweet potatoes or yams, cut into medium chunks

4 large Yucan Gold and/or Red Potatoes, cut into medium chunks

I cup of brussels sprouts, cut in half

1 fennel bulb, cut in thick slices

2 large carrots
2 beets
1  onion, cut into thick slices

1 Parsnips, cut into medium chunks
1 red bell pepper, cut in six slices
3 cloves garlic, minced or nestle a whole head of garlic and the middle

1 tablespoon grapeseed
1 tablespoon fresh rosemary, chopped
1 tablespoon dried oregano, thyme and sage (fresh is great if you can get it) 

1 Tbsp Himalayan sea salt sprinkles over top
1⁄2 teaspoon freshly ground black pepper

1 cup water

Optional: Use local seasonal vegetables like delicata squash, turnips or celery root.

Directions:

Preheat the oven to 400°F. You will need a 9x12 baking dish. Pour 1 cup of water into the baking pan. Water should fully cover the bottom of the baking dish. Place your vegetables in a bowl and sprinkle oil, herbs, sea salt, and black pepper over the top of the veggies and mix well with your hands . Pour veggies into a baking pan. I like to start my cooking process by putting another 9x12 dish on top, or you can cover with tin foil. Roast for 1 hour (check to see if soft, if not add another 10 minutes.) Take off the cover and broil on high for 5 minute for a browned top. 

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Tahini Herb Dressing Ingredients:

½ cup Raw Tahini 

¼ bunch of  fresh, basil, cilantro, or mint (or combine)

2 inch piece of fresh ginger root

1 large  lemon fresh squeezed

½ cup water

2 tsp apple cider vinegar

¼ cup olive oil

1 Tablespoon soy sauce

1 tsp. Raw honey

1 clove garlic (optional)

Pinch of  red pepper flakes

Salt and pepper to taste 

Directions:

Blend all ingredients until smooth. Store in a glass jar in the refrigerator. Use as a salad dressing or drizzle on top of your roasted roots!