Just over an hour including roasting time
Preheat the oven to 200 °C.
Prepare the vegetables – remove the skin and the seeds of the butternut and chop into cubes, chop the beetroot into cubes, and cut the fennel bulb into thin vertical slices.
Add the veggies to a baking dish, and toss with the coconut oil, honey, and a sprinkle of salt and pepper. Roast for 40 minutes, or until tender.
While your veggies are roasting, prepare your sauce by adding all of the ingredients to a blender and blending until smooth and creamy.
Remove the veggies from the oven, drizzle generously with the Hemp-tahini sauce, and garnish with extra thyme, olive oil and salt as required.
- For the roasted veggies:
- 1 large butternut (about 1.5kg)
- 3 medium beetroots (about 675g)
- 1 large bulb fennel
- 1 chunk of coconut oil, melted
- 1 Tbs. honey
- Fine sea salt and freshly cracked black pepper
For the hemp-tahini sauce:
- 1 C warm water
- ½ C Hemp Seeds
- ½ C tahini
- 2 garlic cloves
- 1 lemon, juiced,
- 2 Tbs. olive oil
- 1 tsp. Salt
- Fresh thyme
- Additional fresh herbs of your choice
- Roasted pumpkin seeds