Recipe from Heidi Swanson’s blog 101 Cookbooks.

1 lb mixed Vegetables: broccoli, cauliflower, romanesco, turnips, radishes, carrots, leeks

1 TB Olive Oil

Salt and Pepper

1/4 cup of Tahini

1 Lemon

8 oz dried Whole Wheat Fettuccine

Sesame Chile Sauce

Bonus: Sesame Seeds, Sliced Green Onions, Lemon Wedges

Preheat the oven to 450F. Toss the vegetables with the olive oil, and season with salt and pepper. Arrange in a single layer across two baking sheets, and roast until deeply golden, about 15-20 minutes. Flip with a spatula once or twice along the way. Remove and set aside. While your vegetables are roasting, whisk the tahini with 1/2 cup warm water.  Season generously with salt, pepper, and a big squeeze of lemon juice.  It should taste delicious.  Set aside while you cook your noodles in a large pot of well-salted water, per package instructions.  Drain the noodles, and toss on a large platter with the tahini sauce.  Serve topped with the roasted vegetables, a drizzle of the sesame-chile oil and any of the bonus ingredients you might have on hand.