Sweet and Spicy Roasted Vegetables with Tahini Sauce

Delicious way to combine vegetables, equally tasty hot or cold. Oven needs to be quite hot, I set mine to 190 degrees and turned the veg over halfway through cooking.

Chop your chosen selection of vegetables. I had butternut squash; red onions; carrots; cauliflower and broccoli. Steam these for 8 mins then put in a roasting tray with some garlic and chunked courgettes. Drizzle with a little olive oil and black pepper then bake for 30 minutes.

For the sweet and spicy sauce just combine equal quantities of hot sauce and honey or agave syrup. A splash of light soy sauce, some black pepper and freshly chopped chilli. So when the 30 minutes is up, drizzle the sauce over the veg and roast for a further 8 minutes.

For the tahini sauce combine a tablespoon of tahini, grated garlic, juice of half a lemon, a little salt and pepper and add water. Mix until it’s a smooth sauce, taste and add extra lemon as you like.

Pile the vegetables on a plate and drizzle away with the tahini. Simple, tasty and healthy.