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Spice Roasted Autumn Vegetables with Maple Tahini Dressing
[Vegan]

Author Bio

Christina Bedetta is a passionate Registered Dietitian on a mission to prove just how delicious... Read More

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Spice Roasted Autumn Vegetables with Maple Tahini Dressing [Vegan]

There is just something so comforting about a bowl of seasonal roasted vegetables with spices in the fall months, especially butternut squash and sweet potatoes due to their vibrant flesh and the nutrients that come with it! Naturally loaded with Vitamin A, fiber, potassium, B-vitamins and powerful antioxidants, these starchy... Read More

Ingredients You Need for Spice Roasted Autumn Vegetables with Maple Tahini Dressing [Vegan]

  • 1 pound mixed autumn vegetables (butternut squash, potatoes, carrots, beets, etc.), peeled and cut into 1/2-inch cubes
  • 1 tablespoon coconut oil, melted
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoon tahini
  • 1 tablespoon maple syrup
  • 2 tablespoon water + more if needed
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How to Prepare Spice Roasted Autumn Vegetables with Maple Tahini Dressing [Vegan]

  1. Preheat oven to 350°F, and line a large baking sheet with parchment paper.
  2. Combine cubed veggies, coconut oil, and spices in a large bowl and mix well. Pour and spread evenly onto the prepared baking sheet.
  3. Roast 40 to 45 minutes, stirring once halfway through, until the veggies are golden and fragrant.
  4. Meanwhile, whisk together the tahini, maple syrup, and water in a small bowl. Drizzle over the veggies to serve. Enjoy!

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