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Vegetarian Sheet Pan Dinner with Chickpeas and Veggies
Vegetarian Sheet Pan Dinner with Chickpeas and Veggies
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Easy and delicious chickpea and vegetable sheet pan dinner with seasoned butternut squash, sweet potato, carrots, and onion.
Ingredients:
  • 3 medium russet potatoes, cut into 1-inch pieces
  • 2 (15 ounce) cans chickpeas, rinsed and drained
  • 0.5 butternut squash - peeled, seeded, and cut into 1-inch pieces
  • 1 sweet potato, peeled and cut into 1-inch cubes
  • 1 onion, diced
  • 2 large carrots, cut into 1 inch pieces
  • 3 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground fennel seeds
  • 1 teaspoon dried rubbed sage
  • 0.5 teaspoon ground black pepper
  • 2 green onions, chopped
Instructions:
  • Heat the oven to 350°F (175°C) and generously grease a large sheet pan.
  • Spread a colorful array of russet potatoes, chickpeas, butternut squash, sweet potato, onion, and carrots on the sheet pan. Give them all a lovely drizzle of oil and toss until everything is evenly coated.
  • In a small bowl, mix salt, onion powder, garlic powder, fennel seeds, sage, and black pepper. Sprinkle the mixture over the vegetables and toss well to coat.
  • Roast in the preheated oven for a total of 45-50 minutes, stirring once, until vegetables are tender and lightly browned, and chickpeas are slightly crispy.
  • Enhance with additional salt and black pepper to your liking. Garnish with green onions before serving.

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