Crispy Roasted Broccoli and Potatoes with Tahini Dressing

1. Heat oven to 450F.

2. Place rimmed baking sheet inside oven while it’s heating up so it gets hot.

3. Toss 1 bag frozen broccoli straight out of the freezer with olive oil, salt, black pepper, and garlic powder or lemon juice, garlic powder, salt, black pepper for oil-free version.

4. Remove hot baking sheet from oven and spread broccoli evenly without overcrowding.

5. Bake on middle rack until it starts to char, about 15 minutes.

6. Switch to broil for a few more minutes if you like it really charred.

7. Add a squeeze of lemon juice before serving.

Tahini dressing

1. Mix 1/3 cup tahini, 2 tsp mellow miso (optional), 1-1/2 tbsp maple syrup, 3 tbsp fresh lemon juice, and 1 minced garlic clove.

2. Add water until desired consistency is reached.

3. Serve with roasted broccoli and potatoes.

Chickpea cooking

1. Rinse and drain 1-15oz can chickpeas.

2. Rub between paper towels on a flat surface to dry and remove skins.

3. Transfer to a bowl and toss with 1 tbsp soy sauce or tamari, 1 tbsp olive oil (optional), 1 tsp ground ginger, 1 tsp garlic powder, and salt to taste.

4. Bake at 400F on a lined baking sheet until crispy, about 15-20 minutes.

5. Meanwhile, whisk together 2 tsp minced garlic, 2 tsp finely minced ginger, 1/2 cup ketchup, 1/4 cup low-sodium soy sauce or tamari, 2 tbsp rice vinegar, and 1 tsp sesame oil.

6. Add maple syrup to the sauce to taste.

7. Heat sauce until warmed through and add desired amount to the roasted chickpeas.

8. Refrigerate remaining sauce for future use.