Sheet Pan Vegetable and Chickpea Bake

dishingouthealth.com

Tbaxter

1 lb. delicata squash (sub butternut squash)

1 small (or ½ large) red onion, cut into ½-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

¾ tsp. salt, divided

½ 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)

subheading: Herbed Tahini Sauce:

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

¼ tsp. ground cumin

¼ tsp. each salt and cracked black pepper

2 to 3 Tbsp. water

Directions at dishingouthealth.com

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