Balsamic Chickpeas and Veggies Sheet Pan Delight
Ingredients
- 1/2 red onion, diced
- 1 small potato, cubed
- 1/2 cup cubed butternut squash
- 5 brussel sprouts, halved or quartered
- 4 mushrooms, quartered
- 1 can of chickpeas, rinsed and drained
- 2 tsp olive oil
- 2 tbsp balsamic vinegar
- 1 tablespoon maple syrup
- 1/2 tsp dry basil
- 1/2 tsp dry oregano
- 1/4 tsp fennel seeds
- 1/4 tsp red pepper flakes
- 4 cloves garlic unpeeled
- Salt and pepper to taste
Sauce
- 1 tsp mustard
- 2 tbsp tahini
- 2 tsp nutritional yeast
- 2 tsp apple cider vinegar
- 4 cloves of roasted garlic
- Salt and pepper to taste
- Water to thin to your preferred consistency (approximately 3 tbsp)
Preparation
Preheat the oven to 400°F (200°C).
Place the rinsed and drained chickpeas on a paper towel and pat them dry.
Spread chopped veggies and chickpeas on one or two sheet pans, ensuring even distribution without overlapping.
Sprinkle dry herbs, balsamic vinegar, maple syrup, and olive oil over the veggies and chickpeas. Toss everything together using your hands.
Add whole garlic cloves to the tray and place it in the oven for 20 minutes.
Remove garlic cloves and flip the veggies, then bake for an additional 5-10 minutes until they are roasted and tender.
While the veggies are baking, prepare the sauce. Squeeze the roasted garlic out of the peel and mash the cloves into a paste.
In a bowl, combine the mashed garlic with mustard, tahini, nutritional yeast, apple cider vinegar, salt, and pepper. Whisk until smooth.
Adjust the sauce's thickness by adding small amounts of water at a time until you reach your desired consistency.
Once the veggies are done, serve them in bowls with some greens. Pour the prepared sauce over the roasted vegetables.
Enjoy your Balsamic Chickpeas and Veggies Sheet Pan Delight!