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Sheet Pan Chickpea Veggie Roast with Tahini Maple Dressing

Sheet Pan Chickpea Veggie Roast with Tahini Maple Dressing

🌱Sheet Pan Chickpea Veggie Roast with Tahini Maple Dressing.🌱

One pan to clean. Tangy, healthy, and delicious. Oil-free option too. What’s not to love? 🥰

Sheet Pan Chickpea Veggie Roast with Tahini Maple Dressing

Sheet Pan Chickpea Veggie Roast with Tahini Maple Dressing

 One pan to clean. Tangy, healthy, and delicious. Oil-free option too. What’s not to love?
5 from 3 votes
Total Time: 45 mins
Course: Dinner
Cuisine: International
Keyword: One-Pan, Recipe, Tahini Dressing, Vegan
Author: Nisha
Servings: 4

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

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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