Roasted Veggie and Chickpea Sheet Pan
Delicious, crispy roasted veggies and chickpeas come together in this simple sheet pan recipeperfect for a quick, healthy dinner!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at dannysdelight.com.
Cooking tools:
- Baking sheet
- Parchment paper
- Oven
- Mixing bowl
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Spatula
- Tongs
- Spoon
- Kitchen timer
- Oven mitt
- Oil sprayer
- Serving bowl
- Cooling rack
Ingredients
- 1 lb. baby red potatoes, sliced in half lengthwise
- 13.4 oz. carrots, halved lengthwise
- 8.4 oz. canned chickpeas, drained and rinsed
- 1 tsp. dried basil
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- 1 tsp. paprika
- 1/2 tsp. garlic powder
- 1 lb. asparagus, ends trimmed
- 1/2 large yellow onion, sliced lengthwise
- fresh parsley, chopped
- 1 avocado, quartered
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