Sheet Pan Veggies with Tahini Dijon Dressing - Seed + Mill
This recipe comes from Nisha Melvani's upcoming cookbook Practically Vegan. "With just a single sheet pan to clean and an easy four-ingredient dressing to whip
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.seedandmill.com.
Cooking tools:
- Silicone baking mat
- Parchment paper
- Baking sheet
- Oven
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
- Airtight container
- Refrigerator
Ingredients
- 2 c broccoli or broccolini florets
- 2 c medium to large Brussels sprouts, halved
- 1 medium to large sweet potato, peeled, cut into 1-inch pieces
- Olive oil, for roasting
- Dash of garlic powder
- Dash of salt and freshly ground black pepper
- ½ c Dijon mustard
- ½ c Seed + Mill Organic Tahini
- ¼ c apple cider vinegar
- 2 tbsp maple syrup, or to taste
- 2 tbsp freshly squeezed lemon juice
- Salt
- freshly ground black pepper
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