Description
A vibrant, plant-based meal featuring caramelized sweet potatoes, crispy chickpeas, and charred cruciferous vegetables. The rich Maple Dijon Tahini dressing ties the roasted elements together, offering a satisfying blend of sweetness, tang, and nutty depth in a single-sheet-pan recipe.
Ingredients
2 cups broccoli florets
2 cups halved Brussels sprouts
1 medium sweet potato (or 4 cups cubed butternut squash)
1 can (15-ounce) chickpeas (drained and dry)
1/2 cup tahini (creamy, well-stirred)
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
3 tablespoons maple syrup
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
Preheat oven to 400°F (200°C)
Combine broccoli, Brussels sprouts, sweet potato, and chickpeas in a bowl
Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper
Toss until evenly coated
Spread onto a parchment-lined baking sheet in a single layer
Roast for 25-30 minutes, flipping halfway for even browning
whisk tahini, Dijon mustard, apple cider vinegar, and maple syrup in a separate bowl
Taste and adjust seasoning as needed
Serve as a dressing by drizzling over roasted vegetables or enjoy by the spoonful as a condiment
Notes
Ensure chickpeas are fully dry before roasting for maximum crispiness
Add optional toppings like chopped parsley or pomegranate seeds for extra flavor
Use parchment paper for easy cleanup and non-stick results
Dressing keeps for up to 3 days in airtight container
- Prep Time: 15
- Cook Time: 30
- Category: Easy Dessert Recipes
- Method: Roasting
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: one bowl filled with roasted vegetables and chickpeas
- Calories: 400
- Sugar: 4g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 5g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg