Sheet Pan Roasted Chickpea Vegetables with Tahini Dressing
Ingredients
- 2 cups broccoli or broccolini florets
- 2 cups halved Brussels sprouts
- 1 medium-large sweet potato, cut into 1-inch pieces (about 2 cups)
- 1 can (14-ounce) chickpeas (drained, rinsed)
- olive oil or lemon juice
- garlic powder
- salt
- freshly ground black pepper
Dressing
- 1/2 cup Dijon mustard
- 1/2 cup tahini
- 1/2 cup water
- 1/4 cup apple cider vinegar
- 2 tablespoons maple syrup
- 2 tablespoons freshly squeezed lemon juice
- salt to taste
- freshly ground black pepper to taste
Preparation
Preheat the oven to 400°F. Line a large baking sheet with parchment paper or use a non-stick sheet. Set aside.
Transfer the broccoli, Brussels sprouts, sweet potato, and chickpeas to a medium bowl. Toss with just enough olive oil or lemon juice to coat. Add garlic powder, salt, and freshly ground black pepper and rub with hands.
Transfer the vegetables to the large baking sheet.
Roast for 15 minutes, then toss the vegetables. Roast for about 5 minutes more, 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.
Add salt and freshly ground black pepper to the dressing to taste.
Add the desired amount of dressing to the roasted vegetables and stir to coat.
Tips
Adjust the amount of maple syrup in the dressing to taste.
