Tahini Maple Roasted Veggies

Ingredients

Sweet potato

Small Idaho potato

Chickpeas

Brussels sprouts

Garlic

Carrot

Mushrooms

Olive oil

Butter

Greek seasoning

Lemon

Sauce:

Tahini

Maple Syrup

Lemon Juice

Directions

Preheat oven 425

1.    Chop all veggies to bite sized pieces

2.    Put brussels sprouts and chickpeas on baking sheet. Drizzle with olive oil and butter. Season to taste. Bake for 15 minutes.

3.    Add potatoes to the baking sheet. Zest a lemon over top of the pan. bake for another 30 minutes.

4.    Add carrot to the baking sheet and cook for another 10 minutes.

5.    Add mushrooms and garlic and cook for a final 5-10 minutes.

6.    Take tray out when potatoes are soft, brussels sprouts and chickpeas should be crispy, carrots firm, mushrooms just cooked and garlic fragrant

Lemon Tahini Sauce

1.    mix 3tbs of tahini with 1tbs of lemon juice and 1tbs of maple syrup. Add water to thin.

Recommended: Serve with quinoa with Mediterranean seasoning