3 red beets, peeled and chopped into bite-size pieces
2 orange sweet potatoes, peeled and chopped into bite-size pieces
6 carrots, peeled and chopped into bite-size pieces
6-10 small potatoes, peeled and chopped into bite-size pieces
1/2 head red cabbage (purple color), thinly sliced
1 pound Brussels sprouts, cut in half
1/2 cup tahini
3 tablespoons maple syrup
juice of 1 lemon, about 3 tablespoons
salt to taste
water to thin
Preheat oven to 400F. Wash the vegetables before prepping. Peel and chop beets, sweet potatoes, carrots, and potatoes into bite-size pieces.
Toss with olive oil and salt, put on baking tray, and bake for 25 minutes or until tender.
Rinse the cabbage and Brussels sprouts before prepping. Slice the cabbage thinly and cut Brussels sprouts in half. Toss these with olive oil and salt, and add to another baking tray. Bake for 15-20 minutes.
In a small bowl, combine tahini, maple syrup, lemon juice, and salt with a fork or small whisk. Add water a teaspoon at a time until sauce is at desired consistency. Drizzle sauce over roasted veggies and enjoy.
*Substitute some of your favorite vegetables for this recipe.