ONE REALLY FUN WAY TO GET THE WHOLE TABLE INVOLVED IN VEGETABLES is doing an array of roasted veggies with dipping sauces! I love doing a variety of roasted cauliflower, delicata squash and broccoli. A creamy turmeric tahini dressing is great for this as well.


2 heads of broccoli
2 heads of cauliflower
4 delicata squash
1/4 cup avocado oil
Sea salt / Black Pepper
Chili Flakes

Cut broccoli and cauliflower into florets. Arrange on a baking sheet. Rub 1/2 the oil onto the florets and season with salt, pepper and chili. Roast at 425 for 30 minutes until tender and crispy.

Turmeric Tahini- one of my favs!

1/2 cup tahini
4-6 tablespoons of olive oil
1 teaspoon ground turmeric
Juice of 1 lemon
2 cloves of smashed garlic
1 teaspoon of Dijon mustard
1/2 shallot minced
1 tablespoon apple cider vinegar
Sea salt and black pepper to taste

Combine all sauce ingredients in a food processor. Blend until creamy. Add water as needed to get desired consistency.

Dressings that also work well!

Tahini Green Goddess 

Cilantro Chutney