Roasted Beets and Sweet Potato Fries with Tahini Sauce

What can be healthier, and tastier than a side of roasted veggies? Roasting veggies (especially root veggies) brings out the best flavor in them.

Simply oven roast or grill them in olive oil and salt, then drizzle tahini dressing over them. How easy is that for an addictive yet healthy side dish.

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Ingredients
:: Package of prepared beets
:: Package of prepared sweet potatoes or butternut squash
:: Seasoning: Olive oil and sea salt.  I like mine with a dash of paprika for a kick!
:: Dressing: Tahini is my fav.

To oven roast, preheat oven to 430 degrees.  In a baking tray, combine beets and sweet potatoes with olive oil.  Bake for up to 45 minutes, stirring once midway.  Cook until all veggies are tender, then salt and dress them just before serving.

To grill, combine beets and sweet potatoes in olive oil.  Grill on medium heat until veggies are slightly charred, turning occasionally.  Salt and dress them just before serving.

Grilled Brussels Sprouts with Parmesan Cheese

A true crowd pleaser. If you’ve never liked Brussels Sprouts, you’ll change your mind now. These are slightly charred, crisp, savory with hints of molasses from the balsamic vinegar, accompanied by the sharp, nutty taste of quality Parmesan Cheese.

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Ingredients
:: Brussels Sprouts, trimmed and halved
:: Balsamic Vinegar
:: Olive Oil
:: Salt and Pepper
:: Quality Parmesan Cheese

Directions
:: Toss trimmed and halved Brussels Sprouts in some balsamic vinegar, olive oil, salt and pepper.
:: Roast or grill until outer leaves are slightly charred.
:: Transfer to a serving bowl and grate Parmesan Cheese over.