Roasted Veggies With Lemony Chia Tahini Dressing
Prep Time:
Cook Time:
Servings:
Ingredients
  • 2 carrots, chopped into sticks
  • 4 small turnips, quartered
  • 4 small golden beets, quartered
  • 1 red onion, quartered
  • bunch of broccolini
  • fresh rosemary
  • extra virgin olive oil
  • sea salt
  • freshly cracked black pepper
  • 1/2 cup of tahini (it should be gooey from the natural oils in the jar, not dry)
  • 1 tablespoon of chia seeds, such as health warrior chia seeds
  • 1 clove of garlic, minced
  • fresh lemon juice
  • extra virgin olive oil
  • sea salt
  • filtered water
Directions
  1. Preheat the oven to 400 degrees F and line two baking trays with parchment paper.
  2. Prepare all the vegetables and place on the baking trays. Drizzle with olive oil, top with sprigs of rosemary, and season with sea salt and freshly cracked pepper. Roast in the oven until vegetables are soft and cooked through, around 40 to 50 minutes. (You can also steam or grill the broccolini).
  3. While the vegetables are roasting, make the dressing. Whisk together the tahini and garlic with the olive oil and 3 tablespoons of fresh lemon juice and around 2/3 of a cup of filtered water. Use more water as necessary until you reach the desired consistency. Ideally, the dressing should be liquid, but still retain some stiffness and not be too liquidy. Season with salt to taste.
  4. When the vegetables are ready, combine together and place on two plates. Drizzle the dressing over the top and sprinkle the chia seeds on top. Serve immediately.