Roasted Fall Vegetables With Creamy Tahini
Warm, roasted fall veggies drizzled with a tahini dressing – this recipe is a quick and easy way to take your meal to the next level. Made with our Unsweetened Coconut Cashew Milk, the sauce is a little sweet and zesty, adding an extra layer of creamy flavor to perfectly complement all that toasty goodness.
Ingredients:
Roasted Vegetables -
- • 1lb Brussels Sprouts, cut in half
- • 1lb butternut squash, cubed
- • Avocado oil, or oil of choice
- • Garlic powder, to taste
- • Salt, to taste
- • ¼ cup dried cranberries
- • ¼ cup pumpkin seeds
Creamy Tahini Sauce -
- • ¼ cup tahini
- • 2-3 Tbsp Elmhurst Unsweetened Coconut Cashew Milk
- • 1 tsp Dijon mustard
- • 1 tbsp maple syrup
- •
- • ½ tsp garlic powder
- • Salt, to taste
Directions:
- Preheat the oven to 450F and line a baking sheet with parchment paper.
- Chop the veggies and spread out on the baking sheet.
- Drizzle lightly with oil, then season with garlic powder and salt to taste.
- Bake for 35-40 minutes or until squash is fork tender.
- While the veggies are roasting, prepare the creamy tahini by adding all the ingredients to a bowl and then mixing until smooth
- Add the veggies to a serving dish and top with dried cranberries, pumpkin seeds, then drizzle with the creamy tahini.
- Serve and enjoy!
Store any leftovers in an airtight container in the fridge for up to 1 week.
Serves 2-4
