1 box Dr. Praeger’s Rice Crusted Fishies

1 purple sweet potato, cubed

1 cup butternut squash, cubed

1 cup delicata squash, halved and seeds removed

2 cups brussels sprouts, halved

1 red bell pepper, chopped

1 Tbsp. avocado oil

2 cloves garlic, finely minced

¼ cup tahini

3 Tbsp. lemon juice

3 Tbsp. olive oil


Serves: 4
Cook Time: 30 minutes

Preheat oven to 450 degrees Fahrenheit.

Add all vegetables to a sheet pan and drizzle with avocado oil. Sprinkle with sea salt and pepper, to taste. Roast for 10 minutes. Remove tray from oven and add Dr. Praeger’s Fishies. Evenly space vegetables and Fishies so that there is no overlay on the tray.

Roast for 9 minutes, remove tray from oven, and carefully flip Fishies and stir veggies around.

Roast for another 6 minutes, or until Fishies are golden and veggies are tender. Remove from oven.

Make garlic tahini sauce: whisk together tahini, garlic, lemon juice, and olive oil until thick and creamy. Add a splash of water to thin, if needed. Drizzle sauce over sheet pan and devour!