Roasted vegetables with couscous and lemon tahini

I’m starting baby led weaning with my 6 month old and needed some recipes with whole ingredients I could serve him.

For this dish, I roasted carrots and sweet potatoes that I cut into strips. The need for spear shaped foods is changing up how I’d normally cook which is a fun change of pace!

This dish was pretty easy to throw together. Here’s what you’ll need:

1/2 lb Brussels sprouts, halved

2 medium carrots, cut into spears

1 medium sweet potato, cut into spears

Avocado oil to coat veggies in

1 cup of couscous

1 tablespoon olive oil

1/4 lemon, juiced

1 tablespoon tahini

Directions:

1. Roast cut veggies in the oven at 350 degrees F for 30 minutes. Coat veggies and toss in an oil with a high smoke point. Flip veggies at 15 minutes so they’ll evenly roast.
2. Prepare couscous following the package instructions. I used Far East brand.
3. Prepare the sauce. Combine 1 tablespoon tahini, 1/4 of a lemon, juiced and 1 tablespoon of olive oil into a bowl and whisk together.
4. Assemble bowls with couscous, veggies and top with the sauce.

What are your favorite meals to prepare for a family?

Nicole and Carly