Warning: these veggies really are addicting and the TBD (Tahini, Balsamic, Dijon) dressing has been determined: it’s heavenly. It really doesn’t matter what veggies you use because the secret is in the sauce. I’ve finally perfected my recipe on how to turn a healthy mix into a knockout side dish!
For every meal (yes, even breakfast), I fill my plate with vegetables and then add in my protein, fats, and carbs. I’m always looking for new and easy ways to make them taste even more delicious. In recent weeks, I’ve been lucking out with really great sales on my produce. And as they say, when life gives you lemons- or when Kroger gives you one ‘woohoo’ of a Manager’s Special…
My package came with zucchini, squash, baby carrots, butternut squash, and red onion. I took the liberty of adding some broccoli because the whole thing was starting to look a little orange.
I put the veggies in a gallon zip-lock bag with 1 tbsp of melted coconut oil (has a higher smoking point, but you can also use olive oil) along with 1/4 tsp of salt, pepper, and cumin and then I shook the mess out of it. I love cumin with carrots or any root vegetable and it paired well with the butternut squash.
While those were in the oven on 375 for 30 minutes, I made my TBD dressing of Tahini, Balsamic, and Dijon (and olive oil). For anyone who is not as familiar with tahini, it is just a paste made out of sesame seeds. It is a healthy fat like avocado and it’s absolutely delicious.
Oh so naughty. When the veggies were done and still hot, I poured my creamy dreamy sauce over them and stirred. With amount that I cooked, I expected them to last at least a couple of days, but better luck to you.
- 3-4 cups of chopped veggies
- 1 tbsp of melted coconut oil
- ¼ tsp salt
- ¼ tsp pepper
- ¼ tsp cumin
- 2 tbsp Dijon mustard
- 3 tbsp Balsamic Vinegar
- 1 tbsp extra virgin olive oil
- 1 tbsp tahini
- Preheat oven to 375
- Line a cookie sheet with tin foil for easy clean up
- Throw your veggies in a gallon zip lock bag with coconut oil, salt, pepper, and cumin
- Seal and shake
- Put on cookie sheet
- Roast in oven for 30 min
- Put Dijon mustard, balsamic vinegar, olive oil, and tahini in a small bowl (I use one that seals so I can shake it to mix really well)
- When veggies are done (squash is soft and broccoli is crisp), pour dressing over veggies and stir
What is your favorite mix of veggies?
Do you ever put dressing on yours?
Who else loves a good manager’s special?