Roasted Apples, Beets and Broccoli with Herb Tahini Sauce
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Roasted Apples, Beets and Broccoli with Herb Tahini Sauce
Difficulty Level: 
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Ingredients

 

Preparation
  1. Preheat oven to 425°F (220°C).
  2. Combine apples, beets, broccoli, grapeseed oil, Windsor® Coarse Himalayan Pink Salt, garlic powder and cracked black pepper until pieces are evenly coated.
  3. Transfer vegetables to a rimmed baking sheet and place on the centre rack of oven. Cook 35 minutes or until beets are fork-tender.
  4. While vegetables are cooking, whisk together tahini, cider vinegar, maple syrup, rosemary, thyme, Windsor® Fine Himalayan Pink Salt and cracked black pepper. If sauce is too thick, gradually stir in water until desired consistency is reached.
  5. Remove vegetables from oven and transfer to a serving dish. Drizzle with tahini sauce and garnish with rosemary and thyme sprigs, Windsor® Coarse Himalayan Pink Salt and pepper, if desired.

Servings: 4

A recipe by Steph McKercher (@gratefulgrazer).

Ingredients

 

Preparation
  1. Preheat oven to 425°F (220°C).
  2. Combine apples, beets, broccoli, grapeseed oil, Windsor® Coarse Himalayan Pink Salt, garlic powder and cracked black pepper until pieces are evenly coated.
  3. Transfer vegetables to a rimmed baking sheet and place on the centre rack of oven. Cook 35 minutes or until beets are fork-tender.
  4. While vegetables are cooking, whisk together tahini, cider vinegar, maple syrup, rosemary, thyme, Windsor® Fine Himalayan Pink Salt and cracked black pepper. If sauce is too thick, gradually stir in water until desired consistency is reached.
  5. Remove vegetables from oven and transfer to a serving dish. Drizzle with tahini sauce and garnish with rosemary and thyme sprigs, Windsor® Coarse Himalayan Pink Salt and pepper, if desired.

Servings: 4

A recipe by Steph McKercher (@gratefulgrazer).