Roasted Broccoli & Cauliflower with Lemon & Garlic

SERVINGS: 4-6

INGREDIENTS

• 1 head of broccoli, cut into bite-sized florets 
• 1/2 head of cauliflower, cut into bite-sized florets
• 1 can chickpeas, drained and rinsed
• 4 garlic cloves, thinly sliced
• 1 lemon, juice half and slice other half into thin slices
• 2 tbsp olive oil
• Salt and pepper to taste
• Chopped green onion to garnish

^{Lemon Garlic Tahini Sauce}

• 1/3 cup tahini
• 2 tbsp lemon juice
• 1 cloves garlic, grated
• 1 tbsp honey
• 3 tbsp water to thin, more if needed
• Salt and pepper to taste

Preheat oven to 400 degrees. On a parchment lined baking sheet toss broccoli, cauliflower, chickpeas, garlic and lemon together with extra virgin olive oil. Coat evenly. Season with salt and pepper. Roast for 35 minutes or until the floret edges begin to brown. Toss half way through.

While the vegetables are roasting, whisk together tahini sauce ingredients. Taste and adjust flavors as needed.

Remove the vegetables from the oven and give everything a good toss. Top with a drizzle of tahini sauce and garnish with green onions. Serve immediately. 

THANK YOU TO OUR SPONSOR, ARIZONA COMPLETE HEALTH, FOR THIS FRESH AND HEALTHY RECIPE.