Roasted Vegetables with Tahini, Lemon & Za’atar

Name: Roasted Vegetables with Tahini, Lemon & Za’atar
Ingredients: a mix of the saddest vegetables you can find at the market: cabbage, carrots, parsnips are all great options; onions, sweet potatoes, butternut squash, cauliflower, broccoli — anything, really — could work here; olive oil; kosher salt; freshly cracked black pepper; 3 Tbsp. olive oil; 3 Tbsp. tahini; 1 1/2 Tbsp. lemon juice (about 1/2 a lemon); 2 Tbsp. water; 1/4 teaspoon kosher salt; 1 to 2 cloves garlic, crushed; 1 teaspoon maple syrup or honey (optional); za’atar (to taste); nice sea salt (like Maldon) and freshly ground black pepper

Roasted Vegetables with Tahini, Lemon & Za’atar was pinched from <a href="http://www.alexandracooks.com/2014/03/17/roasted-vegetables-with-tahini-lemon-zaatar/" target="_blank">www.alexandracooks.com.</a>

"Inspired by my friend, Emily Teel; Recipe adapted from Jerusalem..."

INGREDIENTS

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a mix of the saddest vegetables you can find at the market: cabbage, carrots, parsnips are all great options; onions, sweet potatoes, butternut squash, cauliflower, broccoli — anything, really — could work here

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olive oil

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kosher salt

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freshly cracked black pepper

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3 Tbsp. olive oil

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3 Tbsp. tahini

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1 1/2 Tbsp. lemon juice (about 1/2 a lemon)

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2 Tbsp. water

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1/4 teaspoon kosher salt

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1 to 2 cloves garlic, crushed

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1 teaspoon maple syrup or honey (optional)

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za’atar (to taste)

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nice sea salt (like Maldon) and freshly ground black pepper

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