Roasted Root Veggies Winter Sheet Pan (Vegan)

1 large onion, diced

6 C. diced root vegetables* (potatoes, sweet potatoes, etc.)

1 can chickpeas, drained (save the aquafaba!)

BASTING SAUCE:

1/4 C. water or coconut aminos (to taste)

1/4 C. tahini

1/4 C. aquafaba

3 Tbsp. nutritional yeast (opt.)

1 Tbsp. poultry seasoning

1/2 tsp. garlic powder

1/2 tsp. sea salt

1/4 tsp. black pepper, or to taste

Optional: chili powder or cayenne pepper, to taste, for kick

1) Preheat oven to 400 degrees. Take a large sheet pan with edges and line with parchment paper.

2) Wash and dice 6 cups root veggies of your choice*.

3) Whisk together ingredients for basting sauce. Add root veggies and stir to coat.

4) Transfer to lined sheet pan. (Use spatula to rescue every bit of basting sauce from the bowl and transfer to the veggies on your sheet pan.)

5) Bake at 400 degrees for 45 minutes, stirring every 15 minutes by lifting parchment paper and flipping veggies over.

NOTE: This is yummy as a main dish or as a delicious side dish with BBQ Cauliflower Steaks.

*You can use any root veggies you like alongside the onions, including any kind of potatoes or sweet potatoes, carrots, butternut squash, cauliflower, rutabaga, turnips, parsnips, etc. You can also substitute cubed tofu for the chickpeas if you prefer.

This recipe is adapted heavily from this original from The Hidden Veggies.