Get the recipe for fall roasted vegetables served alongside a creamy balsamic and sage sauce with a hempseed base. Vegan and gluten free.
FALL ROASTED VEG + CREAMY BALSAMIC & SAGE HEMP SAUCE
Makes 2 snacking servings of vegetables, and 4 servings of sauce.
creamy balsamic & sage hemp sauce
1/3 cup raw hemp seeds
1/3 cup filtered water
2 teaspoons lemon juice
1/4 teaspoon balsamic vinegar
2 large, fresh sage leaves
1/4 teaspoon sea salt
1 small garlic clove, or 1/8 teaspoon garlic powder
Fill a saucepan on the stove with an inch of water. Place a steamer basket in the pot and cover. Bring to a boil while you trim and slice the brussel sprouts in half. Place the sprouts in the basket, cover, and reduce heat to medium-high to keep the water simmering. Let steam for 5 minutes, then remove the pot from the heat and set aside.
Preheat the oven to 400F. Line a large baking sheet with parchment and set aside. Trim the ends of the delicata squash and slice in half. Use a large metal spoon to scoop out the seeds. Slice each half of squash into 1/2 inch thick pieces and place on the baking sheet, evenly spaced.
Scrub the sunchoke under running water to remove any dirt, and pat dry. Slice into 1/4 to 1/2 inch thick pieces using a mandolin or very sharp knife. Evenly space on the baking sheet as well.
Now add the steamed brussel sprouts to she sheet in the remaining space, squeezing as many in as you can (and popping a few in your mouth as you go for a little snack).
Lightly spray the vegetables with this avocado oil (or lightly drizzle with oil of your choice, toss, and re-space again on the sheet). Sprinkle the vegetables with sea salt, and pop them in the oven. Roast for 25 to 30 minutes without flipping or stirring. The edges of the squash and sunchoke should be golden, and the brussels’ slightly crisped.
Place the ingredients for the hemp sauce in a high speed blender. Blend on low, increasing to high and letting run for 10 seconds (or longer if using a standard blender). The sauce should be creamy and smooth.
Serve the roasted vegetables warm from the oven with a side of sauce for dipping, or drizzled on top. Extra sauce can be stored in an airtight glass jar in the fridge for up to one week.