Recipe source: 'Veganish' by Mielle Chenier-Cowan Rose
Ingredients
Roasted veggies
1 large sweet potato
2 medium beets
2 small carrots
2 Tbsp olive oil
2 cloves garlic, chopped
1 lemon, thinly sliced
1 spring fresh rosemary, minced
Creamy tahini dressing
¼ cup tahini
1 Tbsp rice vinegar
1 Tbsp tamari
2 - 4 Tbsp water, to achieve a pourable consistency
Instructions
Preheat oven to 220 C || 425 F
Combine the dressing ingredients in a small bowl and stir until smooth. Set aside.
Combine the veggies with the oil, garlic, lemon slices and rosemary and toss to coat in a line baking tray.
Roast until soft, around 50 minutes. Remove from oven, stir through the sauce, and return to oven for 3 - 5 more minutes to allow the sauce to dry out a bit and get a little sticky.
Recipe by to her core at http://tohercore.com/creamy-tahini-roasted-veggies/