Roasted Winter Veggies in a Creamy Tahini Horseradish Dressing.


Prep time: 35 minutes

Cook time: 25 minutes

Serves: 8 -10 people

Chronic inflammation in our bodies appear to be the root of all evil! That may be a little dramatic, but truly it is the common denominator in a multitude of chronic diseases such as heart disease, obesity, Alzheimer’s, and IBS to name a few. We should be paying really close attention to what we eat in order to combat inflammation and get our food working for us!

The good news is this meal contains all anti-inflammatory components.

Just the dressing alone contains;

Pure maple syrup which contains quebecol a polyphenol that has strong anti-inflammatory properties.

Mustard seeds contain glucosinolates and omega-3 fatty acids both of which are known to be anti-inflammatory and can lower the risk of cardiovascular disease amongst many other beneficial properties.

Horseradish is often an overlooked herb.  It has been used for hundreds of years to treat various health disorders. It contains high levels of glucosinolate (just like the mustard seeds) as well as having antibacterial properties. It is high in antioxidants and even aids in digestion.

Tahini contains selenium which behaves as an antioxidant and helps lower inflammation. Sesamol also has anti-inflammatory and anti-aging properties.

Clearly roasted veggies have a lot of good things going for them too;

Cauliflower is loaded with vitamin C and is known for its anti- inflammatory properties and combat oxidative stressors. It also contains vitamin K, good for bone health and choline which helps in both sleep and memory function!

Brussel Sprouts contain phytonutrients which lowers inflammation and polyphenols that fight oxidative stress, there is also a lot of vitamin C, K and are high in fiber.

Parsnips contain compounds called furanocoumarins, flavonoids and polyacetylenes. These all are anti-inflammatory and antimicrobial. They also help regulate blood pressure since they behave similar to vasodilators.

Butternut Squash contains vitamin C and beta carotene both of which are thought to help decrease inflammation.It contains loads of vitamin A, B6, niacin and folate to name a few.

Anaheim Chili contains Vitamins C, A, B and E, some say that capsaicin helps bring down inflammation and protect your cells as well.

The toppings aren’t too shabby either;

Dehydrated berries are a powerhouse of antioxidants, especially cranberries. Consistent consumption of cranberries lowers c-reactive proteins that is a blood marker of inflammation and can trigger early aging, chronic diseases, and mental decline.

Cannellini beans contain fiber, protein, antioxidants and phytonutrients all assisting in the anti-inflammation battle.

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  • Prep time: 35 minutes
  • Cook time: 25 minutes
  • Total time: 1 hour
  • Serves: 8 -10 people

This meal is filling on its own but you can beef it up with some farro and or chicken. The horseradish in this dressing is really good. I used two tablespoons and there is just a hint, it is not too spicy. If you prefer more kick, add another tablespoon! If you want a sweeter dressing add a another two tablespoons of maple syrup.

Pistachios would be a nice nut to top this dish with too!

I hope you enjoy the recipe!


Dressing in the food processor

  • 1/3 c tahini
  • 3 tablespoons olive oil
  • 2 tablespoons horseradish, you can add more if you like!
  • 2 tablespoons pure maple syrup, you can add more if you want the dressing on the sweeter side
  • 1 orange, juiced, (about 4 tablespoons)
  • 1/2 teaspoon fennel
  • 1/2 teaspoon ground mustard seed
  • 1/4 teaspoon tumeric
  • 4-5 ice cubes

The salad

  • 4 cups pre-cooked, cubed, butternut squash
  • 4 cloves garlic
  • 1 pound brussels
  • 1 head cauliflower
  • 1 parsnip
  • 1 Anaheim chili
  • 1/2 (4oz) c dried berries such as cranberries
  • 2 green onions
  • 2 (15 oz) cans cannellini beans
  • 2 shallots
  • 1/3 c olive oil
  • 1 1/2 teaspoons tumeric
  • 1 1/2 teaspoons fennel seed
  • 1/2 teaspoon ground mustard seed
  • 2 teaspoons salt


Prepping the veggies

  • 1)

    Preheat oven to 425 degrees.

  • 2)

    Measure the butternut squash and put into a extra large bowl.
    Dice the cauliflower, and parsnips, garlic, shallots and Anaheim chili and place into the bowl with the butternut squash
    Cut the Brussel sprouts into halves and add to the bowl.

  • 3)

    Add 1/3 cup olive oil to the vegetables along with the spices listed under “the salad” stir well to coat all the veggies.

  • 4)

    Line 1 extra large or 2 standard baking sheets with parchment paper and place vegetables evenly on the tray(s) and place in the oven for 20 minutes.

    Rinse the bowl, you will use it for the dish.


  • 1)

    While the vegetables are cooking you can start making the dressing.

    You can use a food processor or a blender.

  • 2)

    Add all of the ingredients to the food processor except the ice cubes. Blend well. The mixture will seem stiff at first.

  • 3)

    Add the ice cubes and blend well until they disappear. The mixture will be relaxed after adding the ice cubes.
    Set aside for later.

Prepare the non-cooked items

  • 1)

    Open and drain both bean containers. Rinse well. Place in the large bowl you mixed the veggies in early. Chop the green onions and measure out the dried berries. Place in the bowl.


  • 1)

    Your veggies should be down by now. Once you remove them from the oven let them cool briefly and add to the bowl with the beans and berries.

  • 2)

    Add the dressing to the mixture and mix well.


I added some chicken for my family but it is not necessary, this dish is filling all by itself!

Pistachios would be an excellent option too!

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