Sheet Pan Chickpea Vegetable Roast with Tahini Maple Dressing
Ingredients
- 2 cups broccoli florets (or broccolini)
- 2 cups Brussels sprouts, halved
- 1 medium-large sweet potato, cut into 1-inch pieces (about 2 cups)
- 1 (14-ounce) can chickpeas, drained and rinsed
- olive oil or lemon juice (as needed for coating)
- garlic powder, to taste
- salt and freshly ground black pepper, to taste
Dressing
- 1/2 cup Dijon mustard
- 1/2 cup tahini
- 1/2 cup water
- 1/4 cup apple cider vinegar
- 2 tablespoons maple syrup, or to taste
- 2 tablespoons freshly squeezed lemon juice
- salt and freshly ground black pepper, to taste
Preparation
Preheat the oven to 400°F and line a large baking sheet with parchment paper or use a non-stick sheet.
Transfer the broccoli, Brussels sprouts, sweet potato, and chickpeas to a medium bowl.
Toss the vegetables with just enough olive oil or lemon juice to give a slick, glossy coating.
Add garlic powder, salt, and freshly ground black pepper, then rub the vegetables with the oil and seasonings using your hands.
Transfer the vegetables to the prepared baking sheet.
Roast for 15 minutes, then toss the vegetables.
Roast for an additional 5 minutes, or until the sweet potato is just tender.
Change the oven setting to broil and cook for about 2 minutes more, or until the Brussels sprouts are slightly charred.
Transfer the roasted vegetables to a large bowl.
In a medium bowl, whisk together the Dijon mustard, tahini, water, apple cider vinegar, maple syrup, and lemon juice until combined.
Adjust the maple syrup to taste and add salt and freshly ground black pepper.
Add the desired amount of dressing to the roasted vegetables and stir to coat.
Tips
Refrigerate any remaining dressing in an airtight container for up to 5 days.
