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roast-squash-carrots-with-peanut-dressing-zingy-herbs 1a

Roast Squash & Carrots with Peanut Dressing & Zingy Herbs

Chunky roast veg topped with the most amazing peanut dressing and fresh herbs. The peanut dressing is totally addictive and amazing with tofu as well.
Prep time: 20 minutes
Cook time: 1 hour
2 servings
5 from 4 votes

Ingredients

  • 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

Instructions

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.
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