Curry Roasted Vegetables

1 head cauliflower

3 carrots

1 red onion

1 c frozen peas

2 Tbs olive oil

1.5 Tbs curry powder

1/2 tsp salt

Lemon Tahini Dressing

1/3 c tahini

1/3 c water

1/8 c lemon juice

2 garlic cloves, minced

1/2 tsp ground cumin

1/4 tsp cayenne

1/4 tsp salt

Preheat oven to 400°, chop the cauliflower into bite-size chunks, peel and slice the carrots, slice the red onion into 1/4-inch wide slices.

Place the cauliflower, carrots, and red onion on a baking sheet lined with parchment paper.  Drizzle olive oil over the top, then add curry powder and salt and toss to combine and evenly coat.  Spread the vegetables out into an even layer.  Roast for 20 minutes, stir, then roast for another 15 minutes. Add the frozen peas, stir again, and bake for another 5 minutes.

While vegetables are roasting, make the lemon tahini dressing by combining all ingredients in a blender or food processor and blending until smooth.  Set aside.

Drizzle lemon tahini dressing on vegetables and enjoy!  (Can also be eaten on top of a bed of greens or rice!)

Modified very slightly from Budge Bytes