Rainbow Roasted Vegetables with Golden Tahini Sauce

Roasted Vegetables

1. Preheat oven to 400 degrees F.

2. Prepare the veggies by rinsing and peeling the carrots, then cut them in half lengthwise-if they are on the larger side, you can quarter them as well.

3. Rinse and trim cauliflower & cut or pull apart into small blooms.

4. Rinse either half/quarter your potatoes or cut them into mini hasselbacks by placing the potato between the 2 chopsticks, then slicing down into the potato creating slits about 1/8" apart and leaving about 1/8" at the bottom unsliced.

5. Prepare a  large cast iron skillet, by adding  2-3 Tbsp. of extra virgin olive oil along the bottom to coat evenly.

6. Sprinkle with 1 Tsp. of Kosher salt all over the bottom of the pan, then layer your potatoes on skillet.

7. Next, layer the rest of your vegetables on top, filling in the holes.

8. Drizzle the vegetables with a little more olive oil and sprinkle with sea salt and pepper.

9. Add a few dollops of butter on top of vegetables.

10. Cover the pan with tin foil with a corner open to vent the vegetables and place the pan in the oven. Cook for about 30 minutes.

11. Remove the tin foil and toss the vegetables with tongs, then return the pan to the oven for another 20-25 minutes, or until vegetables look charred and the carrots & potatoes are soft and golden brown.

Golden Tahini Sauce

1. While the vegetables are cooking - Prepare the Golden Goddess Tahini Dressing.

2. Combine all ingredients for the dressing in a food processor or bowl and blend until well combined.

3. If it looks too thick you can add cold water one teaspoon at a time until the preferred consistency is achieved.

4. When the vegetables are done, remove them from the from oven and let cool for 5 minutes.

5. Place vegetables on a serving platter, or serve with your main dish and drizzle with a little lemon juice, and fresh Dill and Za'atar if you like.

6. Serve with Golden Tahini Sauce on the side.