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.