Ingredients
Veggies
- 1.5 lbs. Brussel sprouts, halved
- 1 large turnip, cubed
- 1 medium sweet potato, cubed
- 1/3 fennel bulb & stalk, sliced thinly
- 1 red beet, cubed
- 10 whole garlic cloves, smashed
- 1/2 lemon, sliced in thin circles
- 1 small red onion, cut in small chunks
- 1 leek, sliced in circles
- 3 Tbsp extra-virgin olive oil
- 1/2 tsp sea salt
- 1/2 tsp freshly ground pepper
- 1 tsp dried Italian herbs
Lemon Tahini Sauce
- 1/3 cup extra-virgin olive oil
- 1/4 cup tahini
- 1 Tbsp lemon juice
- 2 Tbsp water
- 1/4 tsp sea salt
- 1/4 tsp granulated garlic or 1 minced clove
- 1 tsp dry Italian herbs or Za’atar
- 1/4 tsp Sea salt
- Freshly ground black pepper (to preferred taste)
Instructions
Roasted Veggies
- Preheat oven to 400◦ F. Line a large baking sheet with parchment paper.
- Wash and cut the veggies as noted in the ingredients. The main goal is to have all the veggies approximately the same size(-ish) so that they cook at the same speed.
- Place all the cut veggies into a large bowl and toss with the olive oil, sea salt, pepper and Italian herbs.
- Spread the veggies out on the lined baking sheet and place the lemon slices on top.
- Bake in the oven for approximately 50 minutes. Set the time for increments of 10-15 minutes so you can mix the veggies up a few times throughout the baking process.
Lemon Tahini Sauce
This is a versatile dressing that you can use to drizzle on protein bowls or any cooked veggies. It stays good in the fridge for a few weeks. Just add a few drops of water or lemon juice to revive each time and shake well.
- Add all the ingredients for the dressing into an 8oz glass jar. Put the lid on and shake. Taste the dressing and add extra of any ingredient if per your preferred taste profile.
Plating
Roasted veggies can be served on top of cooked brown rice, quinoa or your favorite pasta. Drizzle (or drench—totally up to you) the veggies and chosen grain with the lemon tahini sauce and enjoy!
Roasted veggies pictured here w/quinoa & lemon tahini sauce
Notes
- Don’t have one or more of the veggies mentioned? No worries! Roast whatever mix of veggies you have in the fridge.
- It is best to choose veggies that can be cooked for approximately the same amount of time. But if you do want to add a veggie that cooks quickly (like mushrooms) or super-quickly (like kale), it is best to wait and mix it in during the middle or last portion of the cooking process.
- Sauce can be kept in the fridge for a few weeks (but I guarantee it won’t last more than a few days as you’ll want to throw it on all your veggies!)
- Feel free to make other additions to this dish (after roasting) like cooked beans. Thanks to a comment from someone in the Healthy You, Happy Planet! community, chickpeas seem to give an amazing compliment to this dish!
Nutrition Facts & Fun!
Root Veggies
This group of veggies refers to the ones whose main fleshy part grows underground (but whose green tops are often edible too). These delicious veggies are bursting with nutrients absorbed directly from the soil and boast a wide range of health benefits.
Turnips are a fun one because they belong to both the root veggie family and the cruciferous family! That means they are ranked at the top alongside broccoli, Brussel sprouts and cauiflower as the go-to for whole foods with more anticancer properties than any other vegetable. This is attributed to their abundance of phytochemicals, specifically glucosinolates. These compounds contain a super-high amount of antioxidants and anti-inflammatory properties that protect our body from harmful atoms.
Nutritional Information for one serving of just the veggies.
Nutritional Information for the veggies with 1/2 cup cooked quinoa.
This recipe is several steps up from my previous root veggie recipe. I LOVED it with the lemon slices. I also couldn’t get enough of the lemon tahini sauce. I added chickpeas to the dish which paired well the sauce and veggies.
Hi Alex! Thanks for your note. I love that you added chickpeas to the dish–amazing addition! I’ll make sure to add a note to this recipe with that suggestion.