Roasted Veggies with Whipped Tahini

🧂 Ingredients

• 1 butternut squash

  peeled, seeded and cubed
• 2 delicata squash

  seeded and cut in half moons
• 1 pound brussels sprouts

  for baby Brussels just trim the end off, for larger Brussels cut in calf
• 3 carrots

  peeled, cut in half then cut in thumb sized pieces
• 2 golden beets

  peeled and cut in bite sized pieces
• 1 head of garlic

  end cut off to expose the cloves
• 4 tbsp extra virgin olive oil
• 1 tsp salt
• ½ tsp black pepper
• 3 tbsp soy sauce
• 3 tbsp pure maple syrup
• 1 cup sesame tahini
• 1 lemon

  juiced
• 1 tsp salt
• 1 tsp pure maple syrup
• ½ cup water
• 1 clove garlic

  peeled
• 1 tbsp pure maple syrup
• 1 black pepper

  fresh ground to taste

Instructions

• 1 Preheat the oven to 400 degrees Fahrenheit
• 2 On one sheet pan place prepared butternut squash and delicata squash. Season
  with ½ tsp salt, ¼ tsp pepper and 2 tbsp olive oil. Toss well and spread into a
  single layer on the sheet pan. Roast for 30 minutes.
• 3 On another sheep pan place prepared carrots, Brussels sprouts, beets and whole
  garlic. Season with remaining ½ tsp salt, ¼ tsp black pepper and 2 tbsp olive
  oil. Toss well, spread in a single layer and bake for 30 minutes.
• 4 Make the finishing sauce by combining the soy sauce and maple syrup in a small
  bowl. Once the initial 30 minutes of roasting is finished, distribute the
  maple/soy mix equally between the two sheet pans of veggies. Pour over the
  veggies and mix with a spatula to ensure even distribution then bake for an
  additional 10 minutes.
• 5 To a high speed blender add tahini, water, lemon, garlic, salt and pure maple
  syrup. Blend on high until it gets thick and creamy. Check consistency, it will
  be fluffy and whipped yet still pourable. Add water if needed to achieve
  consistency desired. As tahini brands vary greatly, add a tbsp more at a time of
  water if the whipped tahini is too thick.
• 6 Pour the whipped tahini onto a large platter or serving bowl and spread with a
  spatula to cover the plate. Carefully with tongs, arrange the roasted veggies
  over the bed of whipped tahini. Finish with the roasted garlic by squeezing the
  roasted cloves from the peel. Then top with a drizzle of maple syrup and fresh
  ground black pepper. Serve immediately.

Nutrition Info