Roasted Vegetables

Roasted oil free vegetables

Roasted oil free vegetables for holidays and or anytime
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Course: dinner
Cuisine: Vegan
Keyword: Oil Free, Roasted Vegetables
Author: Shelly Hughes

Ingredients

Roasted Beets, Brussel Sprouts and Carrots

  • 2 lbs carrots
  • 2 beets
  • 1 lbs brussel sprouts
  • 1/4 tsp pepper
  • 1/4 tsp salt optional

Lemon Tahini Dressing

  • 3 tbsp tahini
  • 1/2-1 tbsp fresh lemon juice
  • 1/2 cup water
  • 1/8 tsp pepper
  • 1/8 tsp salt optional

Instructions

  • Preheat oven 375 degrees
  • Peel and slice beets into 1/4 in slices. Triangular slices. Line a baking sheet with parchment and place the beets on the baking sheet.
  • Peel and slice the carrots on angle into 1 1/2 long slices. Line a baking sheet with parchment and place the carrots on the baking sheet.
  • Cut the bottom off the brussel sprouts and cut in half. Line a baking sheet with parchment and place the brussels sprouts on the baking sheet.
  • Sprinkle the vegetables with sait and pepper. Place in the oven and bake for 30 minutes and turn half way. Fork tender and serve.

Lemon Tahini Dressing

  • Add all the ingredients to a blender and blend about 1-2 minutes.
  • Drizzle on top of you vegetables or use as a dipping sauce.
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