Name: Roasted Apples, Beets and Broccoli with Herb Tahini Sauce
Ingredients: 2 apples, cored and sliced into wedges; 2 beets, peeled and sliced into wedges; 2 cups chopped broccoli; 2 tbsp grapeseed oil ( (or neutral cooking oil of choice)); 1 tsp Windsor® Coarse Himalayan Pink Salt; 1/2 tsp garlic powder; 1/2 tsp cracked black pepper; 1/4 cup tahini; 1 tbsp apple cider vinegar; 1 tsp maple syrup; 1 tsp finely chopped rosemary; 1 tsp finely chopped thyme; 1/2 tsp Windsor® Fine Himalayan Pink Salt; 1/2 tsp cracked black pepper; 1 tbsp water, or as needed to thin; Sprigs of rosemary and thyme; 1/4 tsp Windsor® Coarse Himalayan Pink Salt; cracked black pepper

Gluten Free, Side Dishes
Salt Type Himalayan Pink Salt

Ingredients

Roasted Apples, Beets and Broccoli
2 apples, cored and sliced into wedges
2 beets, peeled and sliced into wedges
2 cups chopped broccoli
2 tbsp grapeseed oil (or neutral cooking oil of choice)
1 tsp Windsor® Coarse Himalayan Pink Salt
1/2 tsp garlic powder
1/2 tsp cracked black pepper
Herb Tahini Sauce
1/4 cup tahini
1 tbsp apple cider vinegar
1 tsp maple syrup
1 tsp finely chopped rosemary
1 tsp finely chopped thyme
1/2 tsp Windsor® Fine Himalayan Pink Salt
1/2 tsp cracked black pepper
1 tbsp water, or as needed to thin
Garnish (optional)
Sprigs of rosemary and thyme
1/4 tsp Windsor® Coarse Himalayan Pink Salt
cracked black pepper

Units:

Preperation

Preheat oven to 425°F (220°C).
Combine apples, beets, broccoli, grapeseed oil, Windsor^® Coarse Himalayan Pink Salt, garlic powder and cracked black pepper until pieces are evenly coated.
Transfer vegetables to a rimmed baking sheet and place on the centre rack of oven. Cook 35 minutes or until beets are fork-tender.
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.
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

Roasted Apples, Beets and Broccoli
2 apples, cored and sliced into wedges
2 beets, peeled and sliced into wedges
2 cups chopped broccoli
2 tbsp grapeseed oil (or neutral cooking oil of choice)
1 tsp Windsor® Coarse Himalayan Pink Salt
1/2 tsp garlic powder
1/2 tsp cracked black pepper
Herb Tahini Sauce
1/4 cup tahini
1 tbsp apple cider vinegar
1 tsp maple syrup
1 tsp finely chopped rosemary
1 tsp finely chopped thyme
1/2 tsp Windsor® Fine Himalayan Pink Salt
1/2 tsp cracked black pepper
1 tbsp water, or as needed to thin
Garnish (optional)
Sprigs of rosemary and thyme
1/4 tsp Windsor® Coarse Himalayan Pink Salt
cracked black pepper

Units:

Preperation

Preheat oven to 425°F (220°C).
Combine apples, beets, broccoli, grapeseed oil, Windsor^® Coarse Himalayan Pink Salt, garlic powder and cracked black pepper until pieces are evenly coated.
Transfer vegetables to a rimmed baking sheet and place on the centre rack of oven. Cook 35 minutes or until beets are fork-tender.
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.
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).

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