Introduction
Are you looking for an easy, healthy, and absolutely delicious way to incorporate more veggies into your meals? Look no further than this Sheet Pan Roasted Vegetables recipe! Packed with chickpeas, sweet potatoes, and other vibrant veggies, and paired with a creamy tahini-yogurt dressing, this dish is a perfect balance of flavor, nutrition, and simplicity.
Whether you’re prepping for the week ahead, need a quick dinner solution, or just love roasted vegetables, this recipe will quickly become a household favorite. Plus, it’s vegetarian, easily made vegan, and naturally gluten-free.
Why You’ll Love This Recipe
- Hands-Off Cooking: One sheet pan, minimal effort, maximum flavor!
- Versatile: Swap out veggies based on what’s in season or your personal preferences.
- Nutrient-Packed: Loaded with plant-based protein from chickpeas and fiber from roasted vegetables.
- Customizable: Adjust the spice level and tweak the dressing to suit your taste.
What Makes Roasted Vegetables Irresistible?
Roasting vegetables caramelizes their natural sugars, bringing out their inherent sweetness and creating crispy edges with a tender interior. When paired with a creamy tahini-yogurt dressing, the smoky, slightly charred veggies transform into a meal that’s bursting with bold, complementary flavors.
Key Ingredients in This Recipe
- Chickpeas: Adds a boost of protein and a slight nutty flavor.
- Sweet Potato: Naturally sweet and packed with beta-carotene.
- Broccoli and Cauliflower: Classic roasting staples that become wonderfully crispy.
- Tahini-Yogurt Dressing: Creamy, tangy, and full of flavor.
How to Make Roasted Vegetables with Tahini-Yogurt Dressing
1. Prep and Roast:
Toss your vegetables and chickpeas with olive oil and spices, then spread them on a sheet pan. Roasting at 400°F (200°C) ensures caramelization and crispy textures.
2. Whisk the Dressing:
While the veggies roast, mix tahini, yogurt, lemon juice, garlic, and a touch of mustard and agave for a tangy, creamy dressing that complements the roasted flavors.
3. Assemble and Serve:
Plate your roasted veggies on a smear of dressing for a restaurant-style presentation. Add fresh parsley, sesame seeds, or chili oil for a pop of flavor.
Tips for Perfect Roasted Vegetables
- Don’t Overcrowd the Pan: Leave space between veggies for even roasting.
- Season Generously: Spices like cumin, paprika, and chili flakes elevate the flavor.
- Flip Halfway Through: Ensures even browning.
Variations and Serving Suggestions
- Make it a Meal: Serve over quinoa, couscous, or a bed of fresh greens for a heartier dish.
- Add a Protein: Toss in tofu, tempeh, or even roasted nuts for extra texture and protein.
- Switch the Dressing: Try a balsamic glaze or hummus for a different flavor profile.
Let’s Get Roasting!
Ready to try this delicious and simple Sheet Pan Roasted Vegetables with Creamy Tahini-Yogurt Dressing recipe? With just a handful of ingredients and 45 minutes, you’ll have a dish that’s perfect for meal prep, a dinner party, or a cozy night in.
Roasted Vegetables with Creamy Tahini-Yogurt Dressing
Equipment
- Large sheet pan
- Mixing bowls
- Whisk
- Measuring spoons and cups
- Knife and Cutting Board
Ingredients
For the Sheet Pan Vegetables:
- 1 can Chickpeas: 1 can drained and rinsed, 400 g / 15 oz
- 1 Onion (large) sliced into wedges
- 2 Sweet potato(medium) cubed, 450 g / 1 lb
- 1 cup Broccoli florets, 150 g / 5.3 oz
- 1 cup Cauliflower florets, 150 g / 5.3 oz
- 2 tsp Seasoning paprika, cumin, salt, pepper, chili flakes as desired
- 2-3 tbsp Olive oil 30–45 ml
For the Dressing:
- 2 tbsp Tahini 30 g / 1 oz
- 1/2 cup Vegan or Greek yogurt 120 g / 4 oz
- 2 tbsp Lemon juice 30 ml
- Salt and pepper: To taste
- 1 clove Garlic minced or grated
- 2 tbp Olive oil 30 ml
- 1 tsp Mustard 5 g / 0.17 oz
- 1 tsp Agave or honey if not vegan, 5 ml / 0.17 oz
Instructions
- Preheat the Oven Preheat your oven to 400°F (200°C).
- Prepare the Vegetables Spread the chickpeas, onion, sweet potato, broccoli, and cauliflower evenly on a large sheet pan. Drizzle with olive oil and sprinkle with the seasoning blend. Toss everything to coat well.
- Roast the Vegetables Roast the vegetables in the oven for 25–30 minutes, tossing halfway through, until they are tender and slightly caramelized.
- Make the Dressing While the vegetables roast, whisk together the tahini, yogurt, lemon juice, salt, pepper, garlic, olive oil, mustard, and agave in a small bowl. If the dressing is too thick, add a splash of water to reach your desired consistency.
- Assemble and Serve Remove the roasted vegetables and chickpeas from the oven. Spread a layer of the tahini-yogurt dressing on a serving plate and top with the roasted vegetables. Garnish with optional toppings like fresh parsley, sesame seeds, or chili oil.