I love sheet pan dinners when I want a home-cooked meal but don’t feel like standing over the stove to make it. I toss some of my favorite veggies together on a large sheet tray then roast them until tender and crispy. I like to finish it with an herb and tahini blender dressing that brightens the entire dish up. Yes, it's vegan but you won’t even miss the meat.
For the roasted vegetables: Position a rack in the center of the oven and preheat to 425 degrees F.
Put the kale on a 15-by-21-inch sheet tray or 2 smaller trays. Add the Brussels sprouts, butternut squash, fennel and beans. Drizzle with the olive oil and sprinkle with a good amount of salt and pepper followed by the garlic powder and crushed red pepper.
Carefully mix and toss everything together to coat. Spread the veggies out into a flat, even layer as much as possible.
Place on the center rack and roast until the veggies are tender and golden brown. The kale should get crispy, the squash tender and the fennel golden and tender, 35 to 40 minutes.
Meanwhile, make the sauce: Combine the garlic, basil, tahini, water, chives, miso, maple syrup, 1/2 teaspoon salt and 1/4 teaspoon pepper in a high-powered blender. Blend on high until smooth and bright green, about 1 minute. Taste for seasoning.
To serve, scoop some of the roasted veggies into a shallow bowl, drizzle with some of the sauce, sprinkle with a few chives, fennel fronds and freshly cracked black pepper.