# What Goes In:
→ Vegetables & Chickpeas
01 - 1 small head broccoli, cut into florets
02 - 1 cup Brussels sprouts, halved
03 - 1 medium sweet potato, peeled and cubed
04 - 1 small red onion, sliced
05 - 1 (15 oz) can chickpeas, drained and rinsed
06 - 3 tbsp olive oil, divided
07 - 1½ tsp garlic powder, divided
08 - 1 tsp salt, divided
09 - ½ tsp black pepper, divided
→ Maple Dijon Tahini Dressing
10 - ¼ cup tahini
11 - 1½ tbsp Dijon mustard
12 - 2 tbsp fresh lemon juice
13 - 1½ tbsp pure maple syrup
14 - 1 tbsp apple cider vinegar
15 - 2–4 tbsp water (as needed to thin)
16 - ¼ tsp salt
17 - Pinch of black pepper
# How to Make It:
01 - Preheat oven to 400°F. Line two baking sheets with parchment paper.
02 - On the first baking sheet, arrange broccoli, Brussels sprouts, sweet potato, and red onion. Drizzle with 2 tbsp olive oil, 1 tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper. Toss to coat evenly.
03 - On the second baking sheet, toss chickpeas with 1 tbsp olive oil, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper.
04 - Roast both trays: vegetables for 20–25 minutes, flipping halfway, until tender and golden; chickpeas for 15–20 minutes, shaking halfway through, until crispy.
05 - In a small bowl, whisk together tahini, Dijon mustard, lemon juice, maple syrup, and apple cider vinegar. Gradually whisk in water until dressing is smooth and pourable. Season with salt and pepper to taste.
06 - Divide roasted vegetables and chickpeas among bowls. Drizzle with dressing and serve warm.
