Roasted Vegetables with Tahini Dressing

When we roast cruciferous vegetables like cauliflower and brussels sprouts, we retain many of the phytonutrients that can be lost by boiling them. (And they taste way better!)

Recipe:

1. Cut up six cups of veggies of your choice. Cauliflower, brussels sprouts, fennel bulb, carrot, turnip and squash are all good choices.

2. Lightly coat the vegetables with olive oil and sprinkle with salt and pepper.

3. Roast at 350 degrees for about 45 minutes, until tender.

A great vegan meal is a bowl of quinoa, topped with roasted vegetables and super salad sprinkle. Pour tahini dressing over all and enjoy. Lots of protein, minerals, vitamins and fibre in this bowl!