onions

Tahini Roasted Veggies

This recipe came out of the need to use up a bunch of carrots from our CSA.  Neither my husband nor I are huge carrot fans and only enjoy them juiced or cut up and dipped in hummus.  That being said I decided to play off the flavors of hummus and made a delicious roasted veggie medley with a nutty tahini sauce.  This is a great dish to make for an upcoming holiday party!
Serves 4

• 1/3 cup tahini
• 1/4 cup lemon juice
• 4 green onions, chopped
• 1/2 bunch parsley, chopped
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup water
• 1/2 cup olive oil
• 2 cups cauliflower florets
• 2 cups carrots, chopped and peeled
• 1 large yellow onion, diced

Preheat the oven to 425F. Place the tahini, lemon juice, green onions, parsley, garlic, salt, pepper and water in the bowl of a food processor fitted with the s blade and process on low for 30 seconds. Slowly pour in the olive oil through feed tube and process until smooth. Toss the tahini sauce with the chopped veggies and pour into a 9″ x 13″ Stainless Steel Bake & Roast Pan. Place in the preheated oven to roast for 30-35 minutes or until veggies are tender. Serve with your favorite protein, a green salad and a whole grain for a balanced meal.