Roasted Veggie & Chickpea Sheet Pan
Serves
4
Prep Time
10 minutes
Cook Time
40 minutes
Ingredients
1 lb (450 g) baby red potatoes, halved lengthwise
13.4 oz (380 g) carrots, halved lengthwise
8.4 oz (240 g) canned chickpeas, drained, rinsed
1 tsp dried basil
1 tsp dried thyme
1 tsp dried oregano
1 tsp paprika
½ tsp garlic powder
1 lb (450 g) asparagus, ends trimmed
½ large yellow onion, sliced lengthwise
fresh parsley, chopped
1 avocado, quartered
Nutrition
(Per Serving)
Calories
534
Fats
22 g
Protein
16 g
Carbs
68 g
Instructions
- Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper and lightly grease with oil.
- Add potatoes (flesh side down), carrots, and chickpeas to the baking sheet. Add 1 ½ tablespoons of olive oil and ¾ of the dried herbs and spices, tossing to coat. Place in the oven for 20 to 25 minutes.
- Carefully remove pan from oven and push potato mixture to one side. Add onion, asparagus, remaining oil, dry herbs, and spices, tossing to coat.
- Place sheet pan back in the oven and roast for 10 to 15 minutes. Remove from oven and set aside to cool for a few minutes before serving.
- Divide equally in serving bowls, top with parsley, and serve avocado on the side.