Sheet Pan Roasted Veggies and Chickpeas
By Jessica Lawson | Big Delicious Life
Images
Serves
Serves 4
Ingredients
1 15oz can of chickpeas, drained and patted dry
1 small head cauliflower, cut into small florets
2 cups cubed butternut squash
1 red onion, cut into chunks
3 cloves garlic, unpeeled and smashed
2 teaspoons ras el hanout (no salt)
1 teaspoon salt
2-3 tablespoons olive oil
⅓ cup tahini
1 tablespoon honey (or maple syrup)
Juice of half a lemon
¼ cup water or more
Chopped fresh parsley for garnish
- 2 cups couscous or your favorite grain for serving
Procedure
Preheat oven to 425°F.
Drain chickpeas and gently rub them dry with a clean kitchen towel.
Slice cauliflower into one inch steaks and then cut florets from the core so they lay flat on the sheet pan.
Peel and cut butternut squash into ½-inch cubes.
Slice red onion into ½-inch sections.
Smash unpeeled garlic cloves.
Add the veggies and chickpeas to a sheet pan and drizzle with olive oil. Sprinkle with salt and ras el hanout and toss to coat.
Add smashed, unpeeled garlic cloves to the pan and drizzle with a dash of olive oil.
Roast at 425°F for 30-35 minutes, stir/flip halfway through.
Remove garlic cloves from the pan, peel and mash. Stir together with tahini, honey, lemon juice and add water until desired consistency and season with a pinch of salt.
Serve veggies and chickpeas over couscous or your favorite grain.
Drizzle with tahini sauce and garnish with fresh chopped parsley.
Sheet Pan Roasted Veggies and Chickpeas
By Jessica Lawson | Big Delicious Life
Serves
Serves 4
Ingredients
1 15oz can of chickpeas, drained and patted dry
1 small head cauliflower, cut into small florets
2 cups cubed butternut squash
1 red onion, cut into chunks
3 cloves garlic, unpeeled and smashed
2 teaspoons ras el hanout (no salt)
1 teaspoon salt
2-3 tablespoons olive oil
⅓ cup tahini
1 tablespoon honey (or maple syrup)
Juice of half a lemon
¼ cup water or more
Chopped fresh parsley for garnish
- 2 cups couscous or your favorite grain for serving
Procedure
Preheat oven to 425°F.
Drain chickpeas and gently rub them dry with a clean kitchen towel.
Slice cauliflower into one inch steaks and then cut florets from the core so they lay flat on the sheet pan.
Peel and cut butternut squash into ½-inch cubes.
Slice red onion into ½-inch sections.
Smash unpeeled garlic cloves.
Add the veggies and chickpeas to a sheet pan and drizzle with olive oil. Sprinkle with salt and ras el hanout and toss to coat.
Add smashed, unpeeled garlic cloves to the pan and drizzle with a dash of olive oil.
Roast at 425°F for 30-35 minutes, stir/flip halfway through.
Remove garlic cloves from the pan, peel and mash. Stir together with tahini, honey, lemon juice and add water until desired consistency and season with a pinch of salt.
Serve veggies and chickpeas over couscous or your favorite grain.
Drizzle with tahini sauce and garnish with fresh chopped parsley.