Eat Your Vegetables: Seasonal Organic 12- Gf V Recipe

SIDES & SOUPS

1. 1

   Prep and roast

   Preheat the oven to 425°F (220°C). Wash and roughly chop mixed seasonal organic vegetables (carrots, Brussels sprouts, sweet potatoes, zucchini, bell peppers) into bite-sized pieces.

2. 2

   Season vegetables

   Toss the chopped vegetables with olive oil, kosher salt, ground black pepper, garlic powder, and dried thyme until evenly coated.

3. 3

   Roast

   Spread vegetables on a parchment-lined baking sheet in a single layer. Roast for 20–25 minutes, turning once halfway through, until tender and lightly caramelized.

4. 4

   Make dressing

   Meanwhile, whisk together tahini, fresh lemon juice, and water in a small bowl until smooth and pourable. Add a pinch more water if needed to reach dressing consistency.

5. 5

   Finish and serve

   Drizzle the lemon-tahini dressing over the roasted vegetables, toss to coat, and garnish with chopped parsley. Serve warm.