Ingredients:
Cooking oil
2 red beets, peeled and sliced into bite-size pieces (about 2 cups)
1 medium sweet potato, peeled and chopped into bite-size pieces (about 2 cups)
4-6 carrots, peeled and chopped into bite-size pieces (about 1 cup)
½ head small red cabbage, thinly sliced (about 4 cups)
1 lb. Brussels sprouts, trimmed and chopped in half
½ cup tahini
1-3 tbsp. maple syrup
Juice of 1 lemon, (about 3 tbsp.)
Salt to taste
Warm water
Equipment:
Oven
Pot holders
2 large rimmed baking sheets
Parchment paper (optional)
Spatula
Peeler
Cutting board
Kitchen knife
Small bowl
Measuring cups and spoons
Whisk OR fork
Directions:
> Watch our video on making Roasted Rainbow Bowls
- Preheat the oven to 400ºF and either cover two baking sheets with parchment paper or lightly coat them with oil.
- Wash the fresh ingredients, then peel, chop, trim and slice them as noted in the ingredients list.
- Spread the sweet potato and carrot out on one baking sheet, and lightly toss them with oil. Make sure that they are not crowded so that they roast evenly.
- On the second sheet, spread out the red cabbage, Brussels sprouts, and beets, again making sure that they are not crowded so that they roast evenly.
- Ask for an adult’s help to place in the preheated oven and bake for 15 minutes before carefully removing the trays from the oven. Stir the vegetables, turning them so they bake evenly. Then return the trays to the oven and bake for 15 minutes more.
- In a small bowl, stir together with a fork the maple syrup, tahini, and salt. Then slowly add the lemon juice, and 1 tbsp. water at a time until the sauce is at desired consistency.
- Served roasted vegetables on top of Lentils with Rice & Caramelized Onions, plain cooked rice, or fresh greens, with the sauce drizzled over them.