Roasted Sweet & Regular Potatoes, Sunchokes & Carrots in Tahini Sauce

Name: Roasted Sweet & Regular Potatoes, Sunchokes & Carrots in Tahini Sauce
Prep time: 15 min
Total time: 50 min
Yield: 6 as a side
Ingredients: 2, chunks Sweet potatoes; 1 lb, chunks Yukon gold potatoes; ½ lb, halved Sunchokes; 4, chunks Carrots; 3 tbsp Olive oil; 1½ tsp Salt; ¼ cup Fogato tahini; 1, juiced Lemon; 1 tsp Fogato fermented honey garlic; ¼ tsp Smoked paprika; 3–4 tbsp Water

Crispy roasted sweet potatoes, potatoes, sunchokes and carrots over a lemony tahini sauce.

Ingredients

2, chunks Sweet potatoes
1 lb, chunks Yukon gold potatoes
½ lb, halved Sunchokes
4, chunks Carrots
3 tbsp Olive oil
1½ tsp Salt
¼ cup Fogato tahini
1, juiced Lemon
1 tsp Fogato fermented honey garlic
¼ tsp Smoked paprika
3–4 tbsp Water

Steps

Heat the oven to 425°F. Toss the vegetables with oil and salt and spread out on two pans.
Roast until browned and tender, tossing once.
Whisk the tahini with lemon, the Fogato fermented honey garlic and a small bit of smoked paprika until it seizes, then loosen with water.
Toss the hot vegetables in the tahini sauce.

Same tahini method as the kale dressing.

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