Rainbow Veggie Sheet-Pan Dinner

Prep Time: 10 minutes
Cook Time: 35 minutes
Ready In: 45 minutes

Serves: 4

Ingredients

• 2 cups broccoli florets
• 1 cup red bell pepper, sliced
• 1 cup yellow or orange bell pepper, sliced
• 1½ cups carrots, cut into sticks or rounds
• 1 large sweet potato, cut into 1-inch cubes (about 2 cups)
• 1 (15-ounce) can chickpeas, drained, rinsed, and patted dry
• 2 tablespoons extra-virgin olive oil
• 1½ teaspoons dried oregano
• 1 teaspoon dried thyme
• 3 cloves garlic, minced, divided
• ½ teaspoon smoked paprika
• 1 teaspoon kosher salt, divided
• ¼ teaspoon freshly ground black pepper
• ½ cup tahini
• 1½ tablespoons lemon juice
• 2 teaspoons ground turmeric
• 1 teaspoon maple syrup
• ½ cup water
• Lemon wedges, for garnish
• Chopped fresh parsley, for garnish
• Red pepper flakes, for garnish

Directions

1. Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or aluminum foil.
2. Spread the broccoli, peppers, carrots, sweet potato, and chickpeas evenly onto the prepared pan.
3. In a small bowl, whisk together the olive oil, oregano, thyme, 2 cloves of the garlic, smoked paprika, ½ teaspoon of the salt, and black pepper. Drizzle over the vegetables and toss to coat evenly.
4. Roast, flipping halfway through, until the vegetables are tender and lightly caramelized, about 25–35 minutes.