Sheet Pan Salad
Yield: 2 servings Ingredients- ½ cup brussels sprouts, halved
- ½ cup broccoli, roughly chopped
- ½ cup cauliflower, roughly chopped
- ½ cup mushrooms, sliced
- 1 cup garbanzo beans, rinsed and drained
- 1 large sweet potato, diced**
- 2 Tbsp olive oil
- Salt and pepper to taste
- 2 tsp dijon mustard
- 2 Tbsp red wine vinegar
- 3 Tbsp olive oil
- Pinch of red pepper flakes
- Salt and pepper to taste
- Preheat oven to 400℉ and line two baking sheets with parchment paper.
- Rinse, dry, and chop vegetables as instructed. Set mushrooms aside.
- Add prepared vegetables (except mushrooms) and garbanzo beans into a large bowl and drizzle with olive oil and salt and pepper. Toss until evenly coated.
- Divide vegetables and garbanzo beans onto two lined baking sheets.
- Roast vegetables and bean mix for 20 minutes. Remove one pan from the oven and add mushrooms. Return to oven and continue to cook for additional 10-15 minutes or until slightly crispy.
- Meanwhile, whisk together dijon mustard, red wine vinegar, olive oil, and salt and pepper.
- When the sheet pan salad is finished cooking, divide into two bowls and drizzle with dressing.
- For added volume, place salad mix over a bed of spinach, kale, or grain.
- 395 calories
- 43 g carbohydrates
- 19 g fat
- 12 g protein