Sheet Pan Vegetable and Chickpea Bake

• 分量: 4 servings
• 調理時間: 15 minutes
• 総時間: 55 minutes

材料

1 lb. delicata squash (sub butternut squash)

1 small (or 1/2 large) red onion, cut into 1/2-inch thick slices

8 oz. (about 3 medium) parsnips, peeled and sliced on a diagonal into 2" long pieces (sub carrots)

4 Tbsp. extra-virgin olive oil, divided

1 tsp. garlic powder

3/4 tsp. salt, divided

1/2 tsp. cracked black pepper

1 (15-oz.) can chickpeas, drained and rinsed

2 Tbsp. tomato paste

1 tsp. smoked paprika

Toasted sesame seeds for garnish (optional)

3 Tbsp. tahini

2 Tbsp. fresh lemon juice

1 Tbsp. extra-virgin olive oil

3 Tbsp. finely chopped fresh parsley

2 Tbsp. finely chopped fresh dill

1/4 tsp. ground cumin

1/4 tsp. each salt and cracked black pepper

2 to 3 Tbsp. water

手順

Preheat oven to 425ºF.Slice delicata squash in half lengthwise; scoop out (and discard) seeds. Slice each half into ½-inch thick half moons. Arrange on a large rimmed baking sheet, along with red onion and parsnips (or carrots).Toss with 2 Tbsp. olive oil, garlic powder, 1/2 tsp. salt, and black pepper. Roast vegetables for 20 minutes.

In a medium bowl, combine chickpeas, remaining 2 Tbsp. olive oil, tomato paste, smoked paprika, and remaining 1/4 tsp. salt; stir to combine.Remove vegetables from the oven and give them a good toss. Scatter chickpea mixture over and around veggies, and place back in the oven for 20 more minutes. For extra crisp, broil for an additional 2 to 3 minutes.

Meanwhile, prepare tahini sauce:In a medium bowl, combine tahini, lemon juice, olive oil, parsley, dill, cumin, salt, and black pepper; mix to combine. Add 2 to 3 Tbsp. of cold water, whisking after each Tablespoon, until desired consistency is achieved.Spoon tahini sauce over vegetable and chickpea mixture. Garnish with toasted sesame seeds, if desired.

栄養

• サービングサイズ: 1.25 cups
• カロリー: 412 kcal
• 脂肪総量: 24 g
• 飽和脂肪: 1 g
• ナトリウム: 855 mg
• 炭水化物総量: 42 g
• 食物繊維: 14 g
• 糖質総量: 11.5 g
• タンパク質: 10.5 g