Jenny & Buck’s Recipes
Sheet Pan Vegetable and Chickpea Bake
4 servings
分量15 minutes
調理時間55 minutes
総時間材料
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
不飽和脂肪
-
トランス脂肪
-
コレステロール
-
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
4 servings
分量15 minutes
調理時間55 minutes
総時間