4 servings
Just over an hour including roasting time
Easy
preheat the oven to 200 °C.
Step 2: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.
Step 3: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.
Step 4:while your veggies are roasting, prepare your sauce by adding all of the ingredients to a blender and blending until smooth and creamy.
Step 5:remove the veggies from the oven, drizzle generously with the Hemp-tahini sauce, and garnish with extra thyme, olive oil and salt as required.