Ingredients

The following ingredients have 4 Servings
  • 1 medium parsnip (peeled and cut into 1/2-inch thick slices)
  • 2 small beets (peeled and cut into 1/2-inch thick slices)
  • 1 medium fennel bulb (sliced into thick strips)
  • 1 cup Brussel sprouts (halved)
  • 2 medium carrots (peeled and cut into 1/2-inch thick slices)
  • 2 cloves of garlic (minced)
  • 2 tbsp olive oil
  • 2 tbsp orange juice
  • 2 tsp dried rosemary
  • 1/2 tsp chili seasoning
  • 1 tsp coconut sugar
  • 1/4 tsp salt
  • 1/3 cup coconut yogurt (or other non-dairy yogurt)
  • 3 tbsp orange juice
  • 2 tbsp tahini
  • 1 clove of garlic (minced)
  • 1/2 tsp orange zest
  • 1/8 tsp salt (adjust to taste)
  • 1/8 tsp smoked paprika
  • a pinch of cardamom

Instruction

  • Preheat oven to 400 °F (200°C) and line a baking sheet with parchment paper.
  • Add the chopped parsnip, beets, fennel, Brussels sprouts, carrots, and garlic to the prepared baking sheet. Drizzle with the olive oil, orange juice, and sprinkle with the rosemary, chili, coconut sugar, and salt.
  • Toss to coat the veggies with the oil and spices. Arrange the veggies into an even layer. You can also add a few orange slices for more flavor.
  • Roast for about 30 minutes or until the veggies are golden brown. I found 30 minutes to be perfect to get the veggies cooked but still slightly crunchy. You might have to adjust the baking time depending on your oven and the size of your veggies.
  • Remove from the oven, let cool for a few minutes and serve with the orange tahini dipping sauce! Roasted veggies will keep for up to 3 days in the refrigerator. You can reheat them in a skillet or enjoy them chilled.