Roasted fall veggies with tahini maple dressing

Roasted fall veggies with tahini maple dressing

Oct 27 2020


40-45 mn

Serves 5

This my favorite kind of dinner....


  • 2 delicata squash
  • 4-5 medium carrots, peeled and roughly chopped
  • 1 sweet potato, peeled and cut into cubes
  • 2-3 tbsp of olive oil
  • 1 tbsp of maple syrup
  • 2-3 sprigs each of fresh rosemary and thyme
  • Tahini dressing: 2 tbsp of tahini, 1 lemon ( juiced), 2 tbsp of maple syrup, 2-3 tbsp of water, salt and pepper


Preheat the oven at 400F. Place the veggies on a large baking sheets, drizzle the olive oil, add the fresh herbs and maple syrup and toss until everything is coated.

Roast for 30-35 minutes, turning the veggies halfway through.

Make the tahini maple dressing by putting all the ingredient for it in a small food processor and pulse until smooth. See if you need to add a bit more water or not, I like a thinner consistency, so I always add a bit more.

When veggies are baked, drizzle the tahini dressing all over. Eat as is or on top of quinoa, rice, on a side with chicken or fish....

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