Crispy Roasted Broccoli, Potatoes, and Bbq Chickpeas

1. Heat oven to 450F and place a rimmed baking sheet inside to preheat

2. Toss frozen broccoli with olive oil, salt, black pepper, and garlic powder

3. For oil-free version, toss broccoli with lemon juice, garlic powder, salt, black pepper, and desired spices instead

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

5. Bake broccoli on middle rack until it starts to char, about 15 minutes, and broil for a few more minutes if desired for more char

6. Add a squeeze of lemon juice to broccoli before serving

7. Toss potatoes with olive oil, salt, black pepper, and garlic powder, then spread on a baking sheet and roast at 450F until tender and crispy, about 20-25 minutes

8. Mix tahini, optional mellow miso, maple syrup, fresh lemon juice, and minced garlic for the dressing, adding water until desired consistency is reached

9. Rinse and drain chickpeas, rub between paper towels to dry and remove skins, then transfer to a bowl

10. Toss chickpeas with soy sauce or tamari, optional olive oil, ground ginger, garlic powder, and salt to taste

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

12. Whisk together minced garlic, minced ginger, ketchup, soy sauce or tamari, rice vinegar, sesame oil, and maple syrup to taste for the BBQ sauce

13. Heat the BBQ sauce until warmed through, then add desired amount to the roasted chickpeas

14. Serve roasted broccoli and potatoes with tahini miso dressing and soy ginger BBQ chickpeas

Notes

1. For oil-free roasted vegetables, use lemon juice and spices as an alternative

2. Refrigerate any unused BBQ sauce for future use