Programs
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Ingredients
Adjustable servings button
- 3 sweet potatoes diced (peel on) 2 large parsnips, chopped
- 1 large onion sliced into wedges
- 1 carrots about 5, chopped 2 tbsp olive oil, divided
- 2 tsp salt divided
- 1 black pepper divided
- 1 tinned chickpeas drained, rinsed and dried. 1 head broccoli, cut into florets, or 20 oz
- brocoli florets
- 1 bell pepper sliced into wedges
- parsnips
- carrot
Nutritional Information
Calories: 168kcalCarbohydrates: 38gProtein: 5gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gCholesterol: 4mgSodium: 278mgPotassium: 722mgFiber: 6gSugar: 9gVitamin A: 27531IUVitamin C: 43mgCalcium: 63mgIron: 1mg
Equipment
- 2 large 12inch vegetable chopping knife
- 1 large baking sheet
Instructions
- 1.Preheat the oven to 425°F. Line two baking sheets with parchment paper.
- 2.On one baking sheet, add the sweet potatoes, parsnips, carrots and onion. Drizzle with 1 tbsp
- olive oil, 1 tsp salt and 1⁄4 tsp black pepper. Toss to coat the veggies fully. Roast for 20 minutes, then remove the vegetables from the oven and add the chickpeas to the baking sheet. Toss the veggies with the chickpeas and roast for another 10-20 minutes, until the vegetables are easily pierced with a fork.
- 3.Meanwhile, on the second baking sheet, add the broccoli and bell pepper. Toss with remaining 1 tbsp olive oil, 1 tsp salt and 1⁄4 tsp black pepper. Roast for 10 minutes, toss everything, and roast for another 5-10 minutes, depending on how tender you like your vegetables. Test them with a fork for doneness.
- 4.If using remaining tahini sauce, taste it and adjust seasoning with more lemon, red pepper flakes, etc as needed. The sauce may be thicker the next day.
- 5.Serve the roasted vegetables and chickpeas over grains, drizzled with sauce and topped with optional sesame seeds and any fresh herbs you like. Save some of the vegetables to make wraps for lunch on Wednesday.
