The ingredients used in this recipe can be adjusted depending on the season or what you have on hand. The goal is to have a colorful assortment that fits on your sheet pan and roasts well in the same amount of time. Chickpeas offer a nice boost of additional fiber and protein.
Serves 4
Ingredients
- 3 garlic cloves, sliced
- 1 can of chickpeas, drained
- 2 Tbsp extra virgin olive oil or avocado oil
- Kosher salt and black pepper to taste (you can also sprinkle red pepper flakes)
- Garlic powder
- Dried or fresh herbs such as oregano, rosemary, thyme, parsley, sage
- 4 cups of chopped vegetables (red onion, sweet potato, carrot, brussels sprouts, cauliflower, parsnips, etc.)
- Balsamic vinegar glaze (optional)
Instructions
- Preheat oven to 425 degrees.
- Chop vegetables to somewhat similar size.
- Place into a large bowl with drained chickpeas.
- Add oil, garlic and seasonings. Mix well to coat all of the vegetables.
- Put vegetable mixture in single layer on 1-2 sheet pans, making sure to not overcrowd the vegetables.
- Roast for approximately 20 minutes, checking occasionally for burning or doneness.
- Serve hot as a meal or a side dish. Drizzle with balsamic vinegar glaze if you like.
