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Vegetarian Sheet Pan Dinner with Chickpeas and Veggies
Adding chickpeas to root vegetables on a sheet pan makes for an easy dinner! Make sure to cut the vegetables the same size so they cook properly.
INGREDIENTS
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3 medium russet potatoes, cut into 1-inch pieces
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2 (15 ounce) cans chickpeas, rinsed and drained
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½ butternut squash - peeled, seeded, and cut into 1-inch pieces
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1 sweet potato, peeled and cut into 1-inch cubes
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1 onion, diced
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2 large carrots, cut into 1 inch pieces
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3 tablespoons vegetable oil
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1 teaspoon salt
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1 teaspoon onion powder
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1 teaspoon garlic powder
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1 teaspoon ground fennel seeds
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1 teaspoon dried rubbed sage
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½ teaspoon ground black pepper
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2 green onions, chopped (Optional)
INSTRUCTIONS
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Preheat the oven to 350 degrees F (175 degrees C). Grease a large sheet pan.
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Place russet potatoes, chickpeas, butternut squash, sweet potato, onion, and carrots on the prepared sheet pan. Drizzle with oil and toss to coat.
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Combine salt, onion powder, garlic powder, fennel seeds, sage, and black pepper in a small bowl. Sprinkle over vegetables and toss to coat.
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Bake in the preheated oven for 25 minutes. Stir and continue baking until vegetables are soft and lightly browned and chickpeas are slightly crisp, 20 to 25 minutes more.
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Season with more salt and black pepper to taste. Top with green onions to serve.
