Prebiotic tray bake with tahini drizzle | Nourish plant-based living

Ingredients

• 200g Jerusalem artichokes
• False
• ½ lemon
• 200g parsnips, peeled and quartered lengthways
• 300g heirloom or baby carrots, trimmed
• 2 leeks, white part only, washed well, cut into 2cm rounds
• 2 red onions, cut in half or into thick wedges
• ¼ cup extra virgin olive oil
• 1 jicama, peeled and thinly sliced
• 12 asparagus spears, trimmed
• Aleppo pepper or red chilli flakes, for sprinkling
• GARLIC TAHINI DRIZZLE
• True
• 1 garlic clove, crushed
• Pinch Sea salt
• 3–4 tbsp tahini (see tip)
• 3–4 tbsp lemon juice, or more to taste
• 2–3 tbsp filtered water