Autumn Roasted Vegetableswith Creamy Herb Dip

Preheat oven to 350°F fan and line a baking tray with parchment paper.

Halve the brussels sprouts, cube the butternut squash, and cut the potatoes into small pieces.

In a large bowl, combine the prepared vegetables with the cooked chickpeas, drizzle with olive oil, and season with salt, black pepper, and paprika powder; toss to coat evenly.

Spread the mixture on the prepared tray and roast for about 40 minutes, stirring halfway through, until the vegetables are tender and golden brown.

While the vegetables roast, prepare the herb dip: place silken tofu, mustard, parsley leaves, apple cider vinegar, the garlic clove, a pinch of salt, and a pinch of black pepper in a blender.

Blend until the mixture is smooth and creamy.

To serve, plate the roasted vegetables, dollop or drizzle the herb dip over the top, and garnish with chopped parsley, pumpkin seeds, and pomegranate seeds.