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?Crispy roasted broccoli and potatoes with tahini (miso) dressing + soy ginger bbq chickpeas?
By @cookingforpeanuts .
?✅Heat oven to 450F.
✅Place rimmed baking sheet inside oven while it’s heating up so it gets hot.
✅Toss 1 bag frozen broccoli straight out of the freezer with some olive oil, salt and black pepper, garlic powder. (For oil- free, you can toss with some lemon juice, garlic powder, salt, black pepper and any other desired spices.)
✅Remove hot baking sheet from oven and spread broccoli evenly on sheet without over crowding.
✅Bake on middle rack until starts to char, about 15 minutes. You can switch to broil for a few more minutes if you like it really charred. Add a squeeze of lemon juice before serving. ?Tahini miso dressing: Mix 1/3 cup tahini, 2 tsp mellow miso (optional), 1-1/2 tbsp maple syrup, 3 tbsp fresh lemon juice, 1 minced garlic clove. Add water until desired consistency. Serve with roasted broccoli and potatoes.
?Chickpeas: Rinse and drain 1-15oz can chickpeas. Rub between paper towels on flat surface to dry and remove skins. Transfer to bowl. Toss with 1 tbsp soy sauce or tamari, 1 tbsp olive oil (optional), 1 tsp ground ginger, 1 tsp garlic powder, salt to taste. Bake at 400F on lined baking sheet until crispy, about 15-20 minutes. Meanwhile mix sauce: whisk together: 2 tsp minced garlic, 2 tsp finely minced ginger, 1/2 cup ketchup (preferably low-sodium, low-sugar), 1/4 cup low-sodium soy sauce or tamari, 2 tbsp rice vinegar, 1 tsp sesame (or toasted sesame) oil. Whisk and add maple syrup to taste. Heat sauce until warmed through and add desired amount of sauce to the roasted chickpeas. Refrigerate remaining sauce for future use.

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