Maple Tahini Roasted Vegetables
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One sheet pan, one bowl for the dressing, and dinner is basically done. 🍠
Sweet potato, Brussels sprouts, carrots, broccoli, and chickpeas all roast together until the edges catch a little color.
Then the maple tahini dressing goes over top and ties the whole thing together.
⚡ Why You’ll Love This
- One pan for the vegetables, one bowl for the dressing
- Chickpeas roast right alongside everything else for built in protein
- Dressing keeps in the freezer, so double it if you’re smart
- Works over rice, quinoa, farro, whatever grain is in your pantry
🥕 Key Ingredients
- Chickpeas roast right on the pan with the vegetables, so they turn a little crispy on the edges.
- Sweet Potato and Brussels Sprouts are the heartiest part of the mix, cut them close to the same size so everything roasts evenly.
- Tahini is the base of the dressing. Give the jar a good stir before measuring since it separates in the pantry.
- Date Syrup or Maple Syrup balances the tang from the Dijon and apple cider vinegar.
👩🍳 How To Make Maple Tahini Roasted Vegetables
- Preheat: Preheat the oven to 425 degrees F.
- Prep the pan: Line a rimmed baking sheet with a Silpat, parchment paper, or a light coating of neutral oil.
- Season and roast: Toss the chickpeas and vegetables with olive oil, spread them in a single layer, and sprinkle with garlic powder, salt, and pepper. Roast for 30 to 40 minutes, tossing once halfway through, until tender and lightly browned.
- Make the dressing: While the vegetables roast, whisk together the Dijon mustard, tahini, water, apple cider vinegar, maple syrup, and lemon juice until smooth. A food processor works too if you want it extra smooth.
- Adjust: Taste the dressing and adjust the Dijon, maple syrup, or water until it’s where you want it.
- Serve: Spoon the roasted vegetables over a grain of your choice and finish with a generous drizzle of dressing.
🌟 Ingredient Swaps
- Different vegetables: the mix here is flexible, cauliflower or bell peppers would both work.
- No tahini: sunflower seed butter makes a decent stand in if you have a sesame allergy.
- Sweeter dressing: add extra maple syrup a teaspoon at a time until it’s balanced for your taste.
🥡 Storing Leftovers
The roasted vegetables keep in the fridge for 5 to 6 days. The dressing freezes well, just thaw it in the fridge overnight and reheat on the stovetop or in the microwave.
❓ Common Questions
Can I meal prep this? Yes, this is a solid meal prep recipe. Store the vegetables and dressing separately so the vegetables don’t get soggy.
What grain works best? Rice, quinoa, and farro all work well. Use whatever you already have on hand.
Can I use a different sweetener in the dressing? Date syrup and maple syrup both work, use whichever you have or prefer the taste of.
📚 Keep Reading
🌟 Did you make this recipe? 🌟
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Maple Tahini Roasted Vegetables
Ingredients
For the Roasted Vegetables
- 15 ounces chickpeas, canned, drained and rinsed
- 1 red onion, sliced (use your favorite onion or what you have on hand)
- 2 cups Brussels sprouts, halved
- 1 medium-large sweet potato, cut into 1-inch pieces (about 2 cups)
- 2 large carrots (about 2 cups), sliced
- Drizzle of olive oil
- 2 cups broccoli florets
- dash of garlic powder
- salt, to taste
- freshly ground black pepper, to taste
For the Dressing
- ¼ cup Dijon mustard
- ½ cup tahini
- ⅓ cup water
- ¼ cup apple cider vinegar
- 2 tablespoons date syrup or maple syrup, or to taste
- 2 tablespoons lemon juice
- salt, to taste
- black pepper, to taste
Instructions
- Preheat the oven to 425 degrees F.
- Line a rimmed baking sheet with a Silpat, parchment paper, or a light coating of neutral oil.
- Toss the chickpeas and vegetables with olive oil, then spread them out in a single layer on the baking sheet. Sprinkle with garlic powder, salt, and pepper.15 ounces chickpeas, 2 cups Brussels sprouts, 1 medium-large sweet potato, 2 large carrots (about 2 cups), Drizzle of olive oil, 2 cups broccoli florets, dash of garlic powder, salt, freshly ground black pepper, 1 red onion
- Roast for 30 to 40 minutes, tossing once halfway through, until the vegetables are tender and lightly browned.
- While the vegetables roast, whisk together the Dijon mustard, tahini, water, apple cider vinegar, maple syrup, and lemon juice in a medium bowl until smooth. A food processor works too if you want it extra smooth.¼ cup Dijon mustard, ½ cup tahini, ⅓ cup water, ¼ cup apple cider vinegar, 2 tablespoons date syrup or maple syrup, 2 tablespoons lemon juice, salt, black pepper
- Taste the dressing and adjust the Dijon, maple syrup, or water until it's where you want it. Season with salt and pepper.
- Serve the roasted vegetables over a grain of your choice with a generous drizzle of the dressing.
- If you like this recipe, please leave a 5-star rating, thank you!
Notes
- Leftovers keep in the refrigerator for 5 to 6 days.
- The dressing is freezer-friendly. Thaw overnight in the refrigerator, then reheat on the stovetop or in the microwave.
