Roasted Veggie Dinner with Almond Lime Satay Sauce



2 medium beets, sliced into 6 pieces each
Olive oil, for drizzling
2 small sweet potatoes or yams (about 9 ounces each) sliced into ½ inch rounds
8 crimini or white mushrooms
1 small head of broccoli, sliced into long strips (the sweet stem is the best part!)
1 red pepper, cut into 6 chunks
4 baby eggplants, cut in half (or 1 small Japanese eggplant, sliced into thick rounds)
1 carrot, cut into rounds
½ red onion, cut into thick chunks

For the almond butter satay sauce:
1 teaspoon coconut oil
1 small onion, finely minced, about ¼ cup
1 - 1 inch piece of ginger, finely minced
3 garlic cloves
½ cup canned coconut milk
½ cup water or broth
4 tablespoons smooth almond butter
Juice of 1 lime, about 2 tablespoons
1 tablespoon soy sauce
Sea salt, to taste
Optional: sriracha, or your favourite hot sauce, to taste