This prebiotic bake is pimped up with a tangy garlic and tahini dressing that has a not-so-secret ingredient...Love Your Gut powder.
Roasting these prebiotic-rich veggies is a great way to cheer up any older veggies that may have been left in the refrigerator a little too long! The vegetables all cook at different speeds – so some are crunchier than others – which really is the beauty of this dish.
Through consuming real, gut-friendly foods, including prebiotics, probiotics, lots of veggies, fruit and quality sources of protein and good carbs, you can achieve a fully functioning engine room.
- 200 g Jerusalem artichokes
- 1 jicama, peeled and cut into wedges
- 200 g parsnips, peeled and quartered lengthways
- 300 g heirloom or Dutch (baby) carrots, trimmed
- 2 leeks cut into 2 cm rounds
- 2 medium red (Spanish) onions, peeled and cut into wedges
- 12 asparagus spears, trimmed
- 3 tablespoons extra virgin olive oil
Garlic tahini drizzle
- 1 garlic clove, crushed
- Celtic sea salt, to taste
- 70 g sesame tahini
- 1 tablespoon Love Your Gut powder
- 3-4 tablespoons fresh lemon juice or more, to taste
- 2-3 tablespoons water
- Aleppo pepper or red pepper flakes
- Preheat oven to 200°C (400°F).
- To prepare the artichokes, scrub well but don't peel unless the skin seems too rough. Cut in half lengthwise and immediately rub the cut surface with half a lemon to stop it browning.
- Place all the prepared vegetables, except the asparagus, in a single layer, on a lined roasting tray (or two). You don’t want the vegetables to crowd, as they won’t roast and crisp up. Drizzle with oil and rub to coat.
- Roast for 25 minutes, turning the vegetables once, and then take out and add the asparagus. Roast for a further 5 minutes or until the asparagus is just cooked and all the vegetables are golden around the edges.
- Meanwhile, to make the garlic tahini drizzle, place the garlic and a pinch of salt in a mortar and pestle and mash to a purée. Transfer to a bowl and whisk in the tahini. Add the lemon juice, Love Your Gut powder and a little bit of the water, whisking continuously, adding a little more water each time until the sauce reaches the consistency of thick cream (or runny yoghurt). Taste and adjust seasoning.
- Arrange the roasted vegetables on a serving platter and pour over garlic tahini drizzle.