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Shelby's Oil-Free Roasted Veggies with Tahini



Bite-size pieces of any vegetables that you enjoy.

Vegetables used in the the photo above:

Sweet potatoes
Brussels sprouts

Sea salt and pepper


1. Preheat oven to 400 degrees F.

2. Cut vegetables into bite-size pieces and add sea salt & pepper if desired.

3. Line the baking sheet with parchment paper. If using potatoes of any kind, place them on the baking sheet first and layer other vegetables on top.

4. Place vegetables in oven and bake for 15 minutes.

5. After 15 minutes, stir vegetables around and leave in oven.

6. Bake another 15 minutes and take out of oven to let cool.

7. Serve with tahini-lemon dressing (recipe below) or any dressing or sauce that you prefer. Hummus also goes beautifully with roasted veggies!

For the dressing:

1/4 cup of tahini*
1/3 cup of water*
Pinch of sea salt
Juice from half a lemon
1 clove of garlic, finely chopped
Black pepper to taste
Optional: 1 tablespoon of fresh chopped basil


Whisk or blend all dressing ingredients together until fully incorporated, adjust for taste and consistency as you desire. Enjoy drizzled over roasted vegetables, or tossed with a salad.

* The quantities of tahini & water used may vary depending on the thickness of your tahini - if it is on the thicker side, you will likely need more water than if it is lighter. You can adjust the ratio between tahini and water to suit your palate.


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