Rainbow Roasted Root Vegetables with Tahini Lemon Drizzle

There’s something grounding and joyful for me about a tray of roasted veggies fresh from the oven. The colors alone lift your mood, and each bite is packed with fiber, vitamins, and that caramelized flavor only roasting can bring. It is a family favorite and I’m sure it will be one of yours too!

Ingredients:

2 medium beets (gold or red), peeled and cut into wedges
4 rainbow carrots, peeled and sliced into sticks or chunks
1 small head broccoli, cut into florets
1½ cups butternut squash, peeled and cubed
2 tablespoons olive oil
1 teaspoon sea salt
½ teaspoon black pepper
1 teaspoon dried thyme or rosemary
Optional: drizzle of balsamic glaze for serving

Instructions:

Preheat oven to 400°F and line a large sheet pan with parchment.

In a large bowl, toss the beets, carrots, broccoli, and squash with olive oil, salt, pepper, and thyme until coated.

Spread the veggies out evenly on the pan. Roast for 25–35 minutes, stirring once halfway, until golden and tender.

Transfer to a serving dish and, if desired, drizzle lightly with balsamic glaze for a touch of sweetness. YUM

✨ Pro Tip: Roast extra and store in the fridge. They’re just as delicious tossed into salads, grain bowls, or as a side with your favorite protein the next day. Get creative and add other root veggies into the mix too!

Tahini Lemon Drizzle

This sauce is the perfect partner for your roasted veggies — warm, nutty, and grounding, with a hint of brightness to wake up your plate (and your digestion).

Ingredients:

3 tablespoons tahini
2 tablespoons warm water (plus more for thinning)
1 tablespoon fresh lemon juice
1 teaspoon maple syrup or honey
½ teaspoon grated garlic (optional)
A pinch of sea salt
A dash of cumin or smoked paprika (optional, for depth)

Instructions:

In a small bowl, whisk tahini with lemon juice, warm water, and maple syrup until smooth. Add a pinch of sea salt and, if using, garlic and cumin. Adjust thickness with a little more water until pourable.

Drizzle over warm roasted vegetables like carrots, parsnips, beets, or cauliflower — or spoon over grain bowls or sautéed greens for a satisfying, hormone-balancing meal.

Pro Tip: Tahini is rich in calcium and magnesium — two minerals that support hormone balance, muscle relaxation, and better sleep during this transitional phase.

Healthy Baked Butternut Fries

Fall is the perfect season for butternut squash, and turning it into crispy oven fries is one of the easiest ways to enjoy it. These fries are naturally sweet, full of fiber, and baked instead of fried, so they’re light but still satisfying.

Ingredients:

1 medium butternut squash, peeled, seeded, and cut into fry-shaped sticks
2 tablespoons olive oil
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon sea salt
¼ teaspoon black pepper
Optional: pinch of cayenne for heat

Instructions:

Preheat the oven to 425°F and line a baking sheet with parchment paper.

Place the butternut squash fries in a large bowl and toss with olive oil, paprika, garlic powder, salt, and pepper until well coated.

Spread the fries out in a single layer on the baking sheet, making sure they don’t overlap (this helps them crisp).

Bake for 25–30 minutes, flipping halfway through, until golden and tender with lightly crisp edges.

Serve warm with your favorite dipping sauce—try tahini, Greek yogurt dip, or just a sprinkle of fresh herbs.

✨ Pro Tip: For extra crisp fries, toss the squash sticks with 1 tablespoon of arrowroot starch before seasoning.

Miso-Tahini Roasted Vegetables

This wonderful warming dish is one of my Winter favorites. It is loaded with antioxidants, probiotics, and healthy fats to keep you feeling balanced and energized. Roasting brings out the natural sweetness in the veggies, while the miso-tahini dressing adds a creamy, savory finish!

Ingredients:

1 small sweet potato, diced
1 cup Brussels sprouts, halved
1 cup cauliflower florets (or broccoli)
1 small red onion, sliced
1 cup carrots, sliced into half-moons (or zucchini, diced)
1 tablespoon olive oil
½ teaspoon sea salt
¼ teaspoon black pepper
2 cups mixed greens (baby kale, spinach, or arugula)

For the dressing:
1 ½ tablespoons tahini
1 tablespoon white miso paste
1 tablespoon lemon juice
1 teaspoon maple syrup
2 tablespoons warm water (to thin)

Instructions:

Preheat oven to 400°F.

Toss the sweet potato, Brussels sprouts, cauliflower ( or broccoli), red onion, and carrots (or zucchini) with olive oil, sea salt, and black pepper.

Spread evenly on a baking sheet and roast for 25-30 minutes, until golden and tender.

Whisk together the tahini, miso, lemon juice, maple syrup, and warm water until smooth. Adjust consistency as needed.

Toss the warm roasted vegetables with the mixed greens and drizzle with the miso-tahini dressing. Serve immediately and enjoy!

Pro Tip: Make extra dressing to use on salads, grain bowls, or as a dip for raw veggies. It keeps well in the fridge for up to a week!