Description
Easy Harvest Roasted Vegetables are the perfect side dish or plant-based main course! These tender veggies are paired with chickpeas and tossed with a tangy mustard tahini dressing for a delicious twist on standard roasted veggies!
Ingredients
Scale
- 1 large red onion, diced into large chunks
- 1 pound diced butternut squash
- 12 oz brussels sprouts, halved
- 1 – 15oz can chickpeas, rinsed, drained, and patted dry
- 3 cloves garlic, minced
- 1 tablespoon dijon mustard
- 1 tablespoon tahini
- 1 tablespoon apple cider vinegar
- 2 tablespoons oil
- 1 teaspoon salt, plus more to taste
- 1/4 teaspoon pepper
- fresh thyme, for garnish
Instructions
- Preheat oven to 425 degrees and line a sheet pan with parchment paper.
- Add the veggies, chickpeas, garlic, dijon mustard, tahini, apple cider vinegar oil, salt, and pepper to a large mixing bowl. Toss until everything is combined and the veggies are coated.
- Transfer the veggies to a sheet pan. Turn the brussel sprouts cut side down.
- Roast the veggies for 25-30 minutes until tender, tossing them every 7-10 minutes or so to prevent them from becoming too brown.
- Remove from the oven and transfer to a serving dish. Garnish with fresh thyme. Serve immediately and enjoy!
