Ingredients
2 cups broccoli florets
2 cups halved Brussels sprouts
1 medium-large sweet potato cut into 1-inch pieces (about 2 cups)
15 ounces canned chickpeas, drained and rinsed
Drizzle of olive oil or lemon juice or balsamic vinegar
Dash of garlic powder
Salt and freshly ground black pepper to taste
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 and freshly ground black pepper to taste
Instructions
1-First, preheat the oven to 400°F (about 200°C) and line a large baking sheet with parchment paper.
2-In a bowl, toss the broccoli florets, halved Brussels sprouts, sweet potato pieces, and chickpeas with a drizzle of olive oil or lemon juice, a dash of garlic powder, salt, and black pepper.
3-Spread the mixture evenly on the baking sheet and roast for 15 minutes.
4-Toss the vegetables and roast for an additional 5 minutes.
5-Switch the oven to broil and cook for 2 more minutes until the Brussels sprouts are slightly charred.
6-Meanwhile, whisk together the Dijon mustard, tahini, water, apple cider vinegar, date syrup or maple syrup, and lemon juice in a separate bowl. Season the dressing with salt and black pepper to taste.
7-Finally, drizzle the dressing over the roasted vegetables before serving for a flavorful finish.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥕 Cut vegetables evenly to ensure uniform roasting.
🍽️ Avoid overcrowding the baking sheet to prevent steaming instead of roasting.
🥗 Add the dressing just before serving to keep chickpeas crispy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Healthy
- Diet: Vegetarian, Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 354 kcal
- Sugar: 11 g
- Sodium: 215 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 10 g
- Protein: 14 g
- Cholesterol: 0 mg