Roasted Carrots, Brussels Sprouts & Acini Salad

Preheat the oven to 425 degrees. Add all of the carrot ingredients to a baking dish and toss to coat evenly. Place in the oven and bake for 20 minutes.
Add all of the brussels sprouts ingredients to a baking sheet and toss to coat evenly. Once the carrots have cooked for 20 minutes, remove them from the oven and toss. Place the carrots and the brussels sprouts back in the oven and cook for 20-25 more minutes, flipping the brussels sprouts every 10 minutes.
Meanwhile, prepare the acini according the package instructions. Drain and add to a bowl. Add the remaining ingredients to the pasta and toss to combine. Set aside.
Add the dressing ingredients to a bowl and stir to combine. Taste and adjust seasoning as needed. Add more or less water depending on your desired consistency. Set aside.
To assemble, layer the brussels sprouts, acini and carrots on a serving dish. Top with a drizzle of tahini dressing & microgreens. Serve with the warm naan.