Maple Tahini Roasted Vegetables
Sheet pan roasted vegetables and chickpeas with a tangy maple tahini dressing. Ready in under an hour.
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.
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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.