Roast Carrots and Potatoes:
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• Add carrots and potatoes to the baking sheet.
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• Drizzle with 15ml maple syrup, 15ml olive oil, salt, pepper, and rosemary.
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• Toss to combine and roast for 12 minutes.
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Prepare Quinoa:
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• Heat a saucepan over medium-high heat.
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• Add rinsed quinoa and sauté for 2-3 minutes.
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• Add water and a pinch of salt.
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• Bring to a low boil, reduce heat to a simmer, cover, and cook for 18-22 minutes until liquid is absorbed.
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• Fluff with a fork, tilt the lid, and set aside.
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Add Brussels Sprouts:
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• At the 12-minute mark, remove the pan from the oven and add Brussels sprouts.
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• Drizzle with remaining 15ml olive oil, 15ml maple syrup, and a pinch each of salt and pepper.
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• Toss to combine and roast for another 10-12 minutes until Brussels sprouts are golden and carrots and potatoes are tender.
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Make Tahini Sauce:
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• In a small bowl, whisk together tahini, lemon juice, and maple syrup.
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• Gradually add 30ml warm water at a time, whisking until the sauce is thick but pourable.
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• Adjust flavor with more maple syrup or lemon juice as needed.
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Assemble Bowls:
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• Divide quinoa and roasted vegetables among serving bowls.
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• Drizzle generously with tahini sauce.
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• Garnish with pomegranate arils and fresh herbs, if desired.