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You guys. This dressing. It’s to die for, seriously. It almost doesn’t even matter what you throw this on, just making the dressing alone is worth it. BUT, I love roasting seasonal veggies, especially because they’re so easy to prep ahead. You season them, toss them back in the fridge, and take them out when it’s time to roast. You can get some work done or help the kids while they’re roasting – what’s not to love?

You have several protein options in this dish. Our boys love fried eggs, so I threw a fried egg on top. The vitamin D and B6 in pasture raised eggs are great for estrogen metabolism. If you have grilled chicken on hand, that would work great as well, or, you could add roasted chickpeas in to keep this plant-based.

Brussel sprouts fall under the cruciferous veggie category, which means they’re excellent at helping to detox your liver, which is what you want for any excess estrogen. Onions and mushrooms are amazing for gut health – remember, the more plant-based foods you can fit in during the week, the greater your microbiome diversity. A healthier gut means you’re also on your way to better hormone balance.

Whatever you decide to cook up, I’d love to hear how you like this and what different veggie combos you have come up with, so gimme a shout when you make this!

Print Recipe

Roasted Fall Veggies with Tahini-Maple Dressing


This recipe makes about 6 – 8 servings.

For the roasted fall veggies:
2 bags (12 oz each) of shaved Brussels Sprouts
2 bags (16 oz each) of cut or frozen butternut squash
8 oz of organic Baby Bella mushrooms, sliced
1/2 medium yellow onion, thinly sliced
7 tbsp extra virgin olive oil
Himalayan sea salt and pepper to taste

For the butternut squash:
1 tsp dried rosemary
1 tsp dried thyme
1 tsp dried sage

Bowl Toppings:
Dried, unsweetened cranberries
Chopped pecans, even better when lightly toasted!

For the Tahini-maple dressing:
1/2 cup Tahini – I like the Artisana brand
1/2 cup of filtered water
2 tbsp fresh lemon juice
1 tbsp course Dijon mustard – I like the Noble brand
2 tsp pure maple syrup
1/2 tsp Himalayan pink sea salt
1/2 tsp garlic powder


  1. Preheat your oven to 425 degrees F and arrange your racks so that you can fit in two of your largest baking sheets or roasting pans.
  2. Toss your Brussels Sprouts with 3 tbsp extra virgin olive oil, salt, and pepper in a large bowl. Add to a large baking sheet lined with parchment paper. You’ll want to spread these out since they need to roast, not steam.
  3. Grab another large prep bowl and gently toss your defrosted / thawed butternut squash or cut squash with 3 tbsp extra virgin olive oil, the dried rosemary, thyme, and sage, as well salt and pepper. Add to a large baking sheet lined with parchment paper. You’ll want to spread these out since they need to roast, not steam.
  4. Slice your onion and mushrooms, toss with salt and pepper and the remaining tbsp of olive oil and set aside in a large bowl. We’ll toss these in the oven later.
  5. Roast your sprouts and squash for about 20 – 25 minutes on 425F. Keep an eye on the sprouts as they’re likely to be done first.
  6. Prep your tahini-maple dressing while the veggies are roasting by adding all ingredients to a medium bowl and whisking them together.
  7. During the last 20 minutes, move aside the squash to make room for the onions and mushrooms and roast for 15-20 minutes longer.
  8. Prep your protein! Fry an egg, grill your chicken, or add in some crispy chickpeas.
  9. Prepare each bowl by layering the squash, sprouts, onions, mushrooms, and topping these with your protein, cranberries, pecans, and a healthy drizzle of dressing. OMG – right??

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