Roasted Veggies with Spinach Dressing 🌿

Roasted veggies with a savory dressing are such a comfort food, in my opinion, and go so well with all kinds of main dishes like duck wings, steak, chicken kabobs, lamb shank, or trout 😍

This can be made in 1 or 2 steps depending on how you like your veggies. Either poached and then roasted or just roasted. The former will result in more tender veggies πŸ˜‡

You can choose any veggies that you like, I like to make this with left over veggies before I go on vacation, which is usually some carrot, cauliflower, broccoli and bell pepper πŸ₯•πŸ₯¦

The spinach dressing works well since I typically have spinach left over as well 🀣

To make this for 2-3 people you need:

A roasting dish full of your favorite veggies πŸ«‘πŸ₯•πŸ₯¦

Ghee, salt and pepper for roasting πŸ§‚πŸ§ˆ


1 bunch of spinach (steamed) πŸ₯¬

Chives 🌿

Salt and pepper πŸ§‚

2 tablespoons tahini 🌈

I love Seeds of Collaboration Tahini and my followers can save 20% using code cure.eated

1/3 cup coconut milk πŸ₯₯

To make:

Begin my chopping up the veggies into pieces of equal size. I’m using Brussels sprouts, carrot and cauliflower chunks, which all need about the same amount of time in the oven.

Preheat the oven to 400Β°F and toss the veggies in ghee, salt, and chives πŸ§‚πŸŒΏ

Roast the veggies for about 20-25 minutes until tender and crispy!

While the veggies are roasting, sautΓ© or steam the spinach, when it’s wilted, ring out the water (I like to pat it dry in a paper towel). Next, mix the spinach, coconut milk, tahini, salt and herbs of your choice in a mini food processor and blend until creamy!

Drizzle over the veggies and enjoy 🌈

Leave a Reply