This is one of my favorite recipes – it literally could not be simpler or more versatile. You can use any veggie combo you like – look at the one below as a template, but definitely don’t hesitate to experiment with substitutions.
For the Roasted Veggies:
INGREDIENTS
1 cauliflower, chopped
2 heads of broccoli, chopped
1 bunch of carrots, chopped (I particularly like the multicolored ones when I can get them)
2-3 heaped spoons of coconut oil (don’t be shy with this, it’s really healthy – add as much as you need to coat all the veggies)
INSTRUCTIONS
Combine all the chopped vegetables with the coconut oil in a large rectangular pyrex pan and bake at 350 for about 45-50 minutes. Give them a stir every 15-20 minutes so the vegetables will cook evenly. I like to leave them in until the edges start to get slightly browned and crispy.
This recipe is particularly great for pairing root vegetables like carrots, beets, sweet potatoes, parsnips, rutabaga, celeriac, radishes, or turnips with cruciferous vegetables like cauliflower, broccoli or baby broccoli, brussels sprouts or kohlrabi. You could even throw in some kale, collard greens, or bok choi 10-15 minutes before it’s finished cooking, if desired.
For the Lemon Tahini Sauce:
INGREDIENTS
Juice of 2 lemons
2-3 tablespoons of tahini (you can always add more if you want the sauce to be thicker)
4 tablespoons of olive oil
INSTRUCTIONS
Simply combine all sauce ingredients in a bowl and stir until it becomes smooth and well-combined. The ratio for this sauce is flexible – these are the rough amounts that I like, but if you prefer it more or less lemony, thicker or thinner, etc, absolutely experiment with changing them up!
Experiments In Pegan Cooking 