Servings:
Ingredients
- 2 cups broccoli or broccolini florets
- 2 cups Brussels sprouts halved
- 1 medium-large sweet potato cut into 1-inch pieces (about 2 cups)
- 1 can chickpeas 14-ounce (drained, rinsed)
- olive oil or lemon juice for oil free
- garlic powder
- salt
- 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
Instructions
- 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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