Preheat oven to 425 degrees F. Line a large rimmed baking sheet (or 2 small ones) with parchment. Halve onions and remove skin and root. Cut each half into fourths.

To baking sheet, add tomatoes, sweet potato cubes, onions and Brussels sprouts in single layers. Drizzle with 2 tablespoons oil and season with salt and pepper. Toss each vegetable to coat. Roast 20 minutes.

In a small bowl, toss chickpeas with 1 teaspoon za'atar and remaining 1 tablespoon oil. Carefully remove baking sheet from oven. Toss vegetables slightly, then push them over to make space for chickpeas. Add chickpeas to baking sheet and roast 15 to 20 minutes, until all vegetables are tender.

In a small bowl, combine yogurt, tahini, lemon juice, remaining 1 teaspoon za'atar and 2 tablespoons water. Season with salt and pepper and stir until smooth. Microwave ancient grains and rice according to package directions. Divide among 4 bowls. Top with roasted vegetables and serve with tahini-yogurt sauce.

Source: Hannaford fresh Magazine, January February 2024