Roast Squash & Carrots with Peanut Dressing & Zingy Herbs | Rebel Recipes (2024)

• 8 carrots topped and chopped up if needed
• 1 medium butternut squash sliced lengthways
• 2 tbsp olive oil
• Big pinch sea salt
• Black pepper

To make the peanut dressing

• 1 tbsp tamari
• 1 tbsp toasted sesame oil
• 6 tbsp coconut milk
• 1 tsp maple syrup
• 1 tsp brown rice vinegar
• 1 tsp brown rice miso
• 3 tbsp chunky peanut butter
• 1/2 tsp garlic granules
• 1/2 tsp chilli flakes
• For the herby sauce
• 2 big handfuls coriander
• 2 big handfuls mint
• Juice 1 lime
• 8 tbsp coconut milk
• 1/2 tsp chilli flakes
• 1/2 tsp salt

For the gomashio

• 4 tbsp white sesame seeds
• 2 tsp black sesame seeds
• 1/2 tsp sea salt

For the toppings

• Shaved cucumber
• Herbs–Mint and coriander

To roast the veg

• Pre heat your oven to 180c

• Place the veg on a baking tray and coat in olive oil, salt and pepper.

• Bake for 50 -60 minutes until soft in the middle and caramelised on the outside. Keep your eye on them, as they will cook at varying times.

To make the peanut sauce

• Add the ingredients to a large bowl or mason jar and mix well to combine.

To make the herby sauce

• Add all the ingredients to a mini chopper or blender and blitz to combine.

To make the gomashio

• Dry toast the sesame seeds and salt in a pan until lightly toasted. Be careful not to burn. Set aside.

To serve

• Drizzle or toss the veg with the peanut sauce, top with the herby dressing, gomashio, shaved cucumber and fresh herbs.