Ingredients
2 cups broccoli florets
2 cups Brussels sprouts halved
1 medium-large sweet potato cut into 1-inch pieces (about 2 cups)
15 ounces chickpeas canned, drained and rinsed
Drizzle of olive oil or lemon juice
Dash of garlic powder
Salt and freshly ground black pepper to taste
For the dressing:
½ cup Dijon mustard
½ cup tahini
½ cup water
¼ cup apple cider vinegar
2 tablespoons 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.
Season veggies: Transfer the broccoli, Brussels sprouts, 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.
Roast: Transfer the vegetables to the prepared 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.
Make dressing: In a medium bowl, whisk the Dijon mustard, tahini, water, apple cider vinegar and lemon juice until combined. Add salt and freshly ground black pepper.
For serving: Add the desired amount of dressing to the roasted vegetables and stir to coat.
6 servings. Approximate 230 Calories
