Roasted Roots & Tahini Dipping Sauce

Not like you need the cold weather as an excuse to make these as let’s be honest, I eat these all year round BUT, there is something extra satisfying about these when you’re craving something warm to pair with dinner. Letting your carrots and sweet potatoes roast for extra long in olive oil and salt until crisp perfection is something I cannot even put into words , it is that good. Add this tahini dipping sauce with some fresh mint and sesame seeds and you will not want to share. ( note: probably make double if you’re like me). I love pairing these with some fresh rocket and protein like salmon or for a meat free option some chickpea burger patties!



• 2 sweet potato
• 4 carrots
• 1 handful fresh mint
• 1 tbsp sesame seeds
• 1 tbsp olive oil

Sauce :
• 2 tbsp tahini,
• ½ lemon juice
• 2 tbsp Almond Milk
• 1 tbsp mustard,
• 1 tbsp olive oil



1. Preheat the oven to 200C
2. Cut your veggies into sticks and coat with olive oil and sesame seeds
3. Bake for 45 minutes or until golden and crispy
4. In a bowl, combine all sauce ingredients and stir well
5. Pour over roast vegetables and top with fresh mint and a pinch of sea salt


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