Harvest Sheet Pan with Miso Mustard Sauce

• portioner: 4 servings
• aktiv tid: 20 minutes
• total tid: 1 hour 10 minutes

Ingredienser

2 teaspoons garlic powder

1 1/2 teaspoons kosher salt

1 teaspoon dried thyme

1 teaspoon dried rosemary

1/2 teaspoon ground black pepper

1/4 teaspoon ground sage

1/4 teaspoons red pepper flakes (optional)

1 pound baby potatoes, halved (no larger than 1-inch pieces)

1 medium delicata squash, seeds removed, halved, and sliced into 1/2-inch pieces

1 medium red onion, thinly sliced

15 ounces chickpeas, drained and rinsed

2 tablespoons olive oil, additional if needed

3 cups shredded curly kale

3/4 cup crumbled feta (optional)

2 tablespoons white miso paste

2 tablespoons apple cider vinegar

2 tablespoons olive oil

1 tablespoon raw honey

1 teaspoon dijon mustard

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

Instruktioner

Preheat the oven to 425ºF. Prepare an extra large sheet pan (15x10) or two medium sheet pans (Line the sheet pan with parchment paper if needed).

In a small bowl, combine the garlic powder, salt, thyme, rosemary, black pepper, sage, and red pepper flakes. Set aside.

Add the potatoes, squash, onion, and chickpeas to the sheet pan and toss with the olive oil and the spice mix until well coated. Spread out into a single layer and avoid overlapping as much as possible. (Note: You really want the squash and potatoes to directly touch the bottom of the pan, use two sheet pans if needed). Bake until the potatoes are fork tender and squash is golden, 28 to 33 minutes, then remove from the oven, keeping the oven on 425ºF.

Add the kale to the sheet pan and gently toss with all of the components to mix. If needed, drizzle additional olive oil to lightly coat the kale. Spread out into a single layer again and return to the oven until the kale is crisp, 8 to 10 minutes.

Meanwhile, make the miso mustard sauce: Whisk the miso paste, apple cider vinegar, olive oil, honey, dijon mustard, salt, and pepper in a small bowl or jar until smooth. Set aside.

When the vegetables are done roasting, immediately sprinkle the crumbled feta over top (if using) and let the sheet pan rest for 5 minutes to melt slightly.

To serve, evenly divide among 4 plates and drizzle with the miso mustard sauce.