4 Servings 25 min Cook
4 Medium Carrots
1 Potato medium (2-1/4" to 3-1/4" dia) Potato
2 Tbsp Maple Syrups
2 Tbsp Olive Oil
1 Tbsp Rosemary
1 Dash Salt
1 Dash Pepper
2 Cup Brussels Sprouts
1 3/4 Cup Water
1 Cup Quinoa
1/2 Cup Sesame Butter
1 Fruit (2-3/8" dia) Lemons
2 Tbsp Maple Syrups
Preheat oven to 400 degrees F (200 C) and line a baking sheet with parchment paper.
Prep the veggies by peeling and quartering carrots, dicing potato, halving brussels sprouts, and chopping herbs.
Add the carrots and potatoes to the baking sheet and drizzle with half of the maple syrup, half of the olive oil, salt, pepper, and rosemary.
Toss to combine and bake for 12 minutes.
In the meantime, heat a saucepan over medium-high heat.
Once hot, add rinsed quinoa to lightly sautee before adding water to.
Cook for 2-3 minutes, stirring frequently.
Then add water and a pinch of salt.
Bring to a low boil over medium-high heat.
Then reduce heat to a simmer and cover.
Cook for 18-22 minutes or until liquid is absorbed and quinoa is fluffy.
Then open lid and fluff the quinoa with a fork.
Tilt the lid, remove from the heat, and set aside.
When the veggies are at the 12-minute mark, remove pan from the oven and add the brussels sprouts.
Top with remaining olive oil and maple syrup.
Toss to combine.
Return pan to oven and roast for 10-12 minutes more or until brussels sprouts are golden brown and the carrots and potatoes are fork tender.
Lastly, prepare dressing by adding tahini, lemon juice, and maple syrup to a small mixing bowl and whisking to combine.
If needed, add small amounts of warm water at a time and whisk until thick but pourable.
To serve, divide quinoa and vegetables between serving bowls and top with a generous drizzle of tahini sauce.
