Step 1

Preheat oven to 400 °F (200°C) and line a baking sheet with parchment paper.

Step 2

Add the chopped parsnip, beets, fennel, Brussels sprouts, carrots, and garlic to the prepared baking sheet. Drizzle with olive oil, orange juice, and sprinkle with rosemary, chili, coconut sugar, and salt.

Step 3

Toss to coat the veggies with the oil and spices. Arrange the veggies into an even layer. You can also add a few orange slices for more flavor.

Step 4

Roast for about 30 minutes or until the veggies are golden brown. I found 30 minutes to be perfect to get the veggies cooked but still slightly crunchy. You might have to adjust the baking time depending on your oven and the size of your veggies.

Step 5

Remove from the oven, let cool for a few minutes, and serve with the orange tahini dipping sauce! Roasted veggies will keep for up to 3 days in the refrigerator. You can reheat them in a skillet or enjoy them chilled.

Step 6

Combine all the ingredients in a small mixing bowl. Taste and adjust saltiness and spiciness to your liking. This sauce is best served on the same day.