Description
A colorful roasted vegetable side dish with crispy chickpeas, warm paprika, and a lemon-tahini dressing, all made on one sheet pan.
Ingredients
For the Roasted Vegetables
- 3 cups (273 g) broccoli florets
- 2 cups (256 g) rainbow carrots, sliced into coins
- 2 cups (266 g) sweet potato, cubed into 3/4-inch pieces
- 1 1/2 cups (270 g) chickpeas, cooked and drained (about one 15-ounce can)
- 3 tablespoons (41 g) olive oil
- 3 garlic cloves, minced
- 1 teaspoon (2 g) paprika
- 1 teaspoon (6 g) salt
For the Lemon-Tahini Dressing
- 1/3 cup (75 g) tahini
- 1 lemon, juiced (about 3 tablespoons)
- 3 tablespoons (45 g) water, plus more as needed
For Serving
- 3 tablespoons (23 g) pumpkin seeds (pepitas)
Instructions
- Prep the Pan
Preheat your oven to 400°F. Line a large baking sheet with parchment paper. One large sheet pan holds a single batch in an even layer. If you double the recipe, use two pans rather than crowding one. - Toss the Vegetables and Chickpeas
Pat the chickpeas dry with a towel first; this is what lets them crisp instead of steam. In a large bowl, combine the broccoli, carrots, sweet potato, and chickpeas. Add the olive oil, minced garlic, paprika, and salt, and toss until everything is evenly coated. - Roast
Spread the mixture across the pan in a single layer, without overcrowding. Roast for 25 to 30 minutes, stirring halfway through, until the sweet potatoes are tender and the broccoli edges are crisp. - Make the Lemon-Tahini Dressing
While the vegetables roast, whisk the tahini, lemon juice, and water in a small bowl until smooth and pourable. Stir the tahini jar well before measuring, since it separates. Add more water 1 teaspoon at a time if the dressing is too thick. - Assemble and Serve
Divide the roasted vegetables and chickpeas among bowls. Drizzle generously with the tahini dressing and finish with the pumpkin seeds.
Notes
Rainbow carrots are worth seeking out for the color, but regular carrots work just as well. Look for a bunch with purple, yellow, and orange in it.
Smooth almond butter or sunflower seed butter, thinned with lemon juice and water, can stand in for the tahini in the dressing.
Cauliflower, brussels sprouts, or bell peppers all roast well in place of or alongside the broccoli and carrots.
Swap the paprika for 1 tablespoon of our Healthy Cajun Seasoning for a Southern twist.
To make a week’s worth, double everything and roast across two sheet pans. Store the roasted vegetables in an airtight container in the fridge for up to 4 days and keep the dressing in a separate container for up to a week, stirring before use since it thickens as it sits.
Nutrition
- Serving Size: 130 g (about 3/4 cup)