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🌱Sheet Pan Chickpea Veggie Roast with Tahini Maple Dressing.🌱 by @cookingforpeanuts
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✅Recipe serves 4: What you need: 2 cups broccoli or broccolini florets only, 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 for oil free), garlic powder, salt and freshly ground black pepper.
✅For the dressing: ½ cup Dijon mustard, ½ cup tahini, ½ cup water, ¼ 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. ✅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, and sweet potato, and chickpeas to a medium bowl. Toss with just enough olive oil (or lemon juice) to give the vegetables a slick, glossy coating. Add the garlic powder, salt, and freshly ground black pepper and use your hands to rub the vegetables with the oil and seasonings. ✅Transfer the vegetables to large baking sheet. ✅Roast for 15 minutes before tossing 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 the Dijon mustard, tahini, water, apple cider vinegar, maple syrup, and lemon juice until combined. Adjust maple syrup to taste. Add salt and freshly ground black pepper. ✅Add the desired amount of dressing to the roasted vegetables and stir to coat. Refrigerate any remaining in an airtight container for up to 5 days.
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