Name: Vegan Sheet Pan Dinner with Tahini Herb Sauce
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 8 servings
Ingredients: 1 bunch curly red kale, stemmed and torn into 3-inch pieces; 1 pound Brussels sprouts, trimmed and halved; 4 cups 1/2-inch chunks peeled butternut squash; 2 large fennel bulbs, halved then thinly sliced, fronds reserved for garnish; One 15-ounce can cannellini beans, drained and rinsed; 1/3 cup extra-virgin olive oil; Kosher salt and freshly cracked black pepper; 1 teaspoon garlic powder; 1/2 teaspoon crushed red pepper; 1 clove garlic; 3/4 cup packed basil leaves; 1/2 cup tahini; 1/2 cup cold water; 1/4 cup chopped chives, plus more for garnish; 2 tablespoons yellow miso; 2 teaspoons pure maple syrup; Kosher salt and freshly cracked black pepper

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.

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Vegan Sheet Pan Dinner with Tahini Herb Sauce

Roasted Vegetables:

Tahini Herb sauce:

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