The perfect fall veggie dish, a GIANT pile of roasted super-food veggies!
Broccoli, Brussels, purple cabbage, Spanish onions & squash, roasted to caramelized perfection, then tossed with micro-greens crispy chickpeas & topped with a lemony tahini miso dressing.

This is seriously delicious serious nutrition!!! I love serving this as seen, on a rustic looking baking sheet as yet another abstract expressionist ode to Jackson Pollock ;)

difficulty level: easy

yield: 8 - 10 cups

prep time: 15 minutes

cook time: 38 minutes, add 25 minutes if making chickpeas

equipment needed:

  • 3 large baking sheets, at least one of them oven sized
  • vegetable slicer mandolin such as:

what you need:

for veggies:

  • 3 broccoli florets, chopped into small pieces
  • 1 medium head purple cabbage, cored and sliced thinly (less the 1/8 inch thick) on a mandolin slicer
  • 1 lb brussle sprouts, stems & tougher outer leaves removed, each sliced into 4 lengthwise
  • 1 large Spanish onion sliced thinly on mandolin (1/8 inch thick)
  • 2 squashes/zucchini thinly sliced (less then 1/8 inch thick) on Mandolin
  • cooking oil spray, i use coconut oil spray (link below)
  • 1 tbsp Avocado oil divided in 2 (link below)
  • salt & pepper to taste

for chickpeas:

  • 1 x 15 oz can rinsed drained and thoroughly dried chickpeas
  • 1 tbsp oil

dressing:

  • 2 tbsp tahini (link below)
  • 4 tbsp shiro miso (link below)
  • 1 small garlic clove grated finely on micropane or cheese grater
  • 3 tbsp lemon juice or lime juice or any light vinegar.
  • 1/4 cup + 1 tbsp water
  • 1/4 tsp stevia powder (link below)
  • a little less then 1/8 tsp onion powder, this goes a long way black pepper to taste

what to do:

for veggies

  • preheat oven to 450 degrees
  • spray all 3 baking trays with oil liberally
  • on the large oven sized tray, place broccoli pieces in single layer, on the other side of the sheet spread out the purple cabbage.
  • drizzle with 1/2 tbsp oil, toss the cabbage on its side of the sheet with your hands then spread again, do the same with the broccoli pieces; spray everything with oil
  • place brussles and onions on a bakiing tray, drizzle with 1/2 tbsp oil, mix well with your hands and spread out in single layer (roughly), spray with oil.
  • on third sheet, place sqyuash/zucchini slices in single layer, and spray with cooking oil.
  • place all 3 sheets into oven, large broccoli & cabbage tray all the way on the bottom, squahs on middle rack and brussles & onion on top rack, bake 25 minutes
  • take trays out, toss/flip cabbage & broccoli and spray
  • toss/flip Brussels and onions and spray, leave squash slices as is.
  • return tray to oven, broccoli cabbage on top rack, Brussels & onions top rack squash in middle, bake 5 minutes.
  • check to see if any trays need flipping, if not bake 5 - 8 minutes more, watch the squash it can be done earliest.
  • remove from oven & sprinkle veggies evenly with salt and pepper to taste

for chickpeas:

see my Roasted chickpeas recipe you can ommit the dressing in the recipe, and simply season the chickpeas with smoked paprika & salt once done.

for tahini miso dressing:

  • mix all ingredients in a glass or mason jar, whisk well with a fork until smooth in consistency.

you can serve the veggies just by themselves with salt and pepper to taste, this is one of my favorite ways to prep a ton of veggies to last for 5 weekday dinners.

recommended ingredients: