Prebiotic Tray Bake With Tahini Drizzle | FOOD MATTERS®
Roasting is a great way to cheer up any vegetable, and this prebiotic bake with tangy garlic tahini drizzle is sure to please.
Ingredients
- 200 g (7 oz) Jerusalem artichokes
- 1/2 lemon
- 200 g (7 oz) parsnips, peeled and quartered lengthways
- 300 g (10 1/2 oz) heirloom or baby carrots, trimmed
- 2 leeks, white part only, washed well, cut into 2 cm (3/4 inch) rounds
- 2 red onions, cut in half, or into thick wedges
- 1 jicama (Mexican yam bean), peeled and thinly sliced
- 12 asparagus spears, trimmed
- 60 ml (2 fl oz/ 1/4 cup) extra virgin olive oil
- Aleppo pepper or red chili flakes, for sprinkling
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