Description
A delicious and healthy roasted root vegetable and chickpea sheet pan dinner that is easy to prepare and packed with flavor.
Ingredients
Scale
- 2 cups of diced sweet potatoes
- 2 cups of diced carrots
- 2 cups of diced parsnips
- 1 can (15 oz) of chickpeas, drained and rinsed
- 3 tablespoons of olive oil
- 1 teaspoon of garlic powder
- 1 teaspoon of smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine the sweet potatoes, carrots, parsnips, and chickpeas.
- Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss to coat evenly.
- Spread the mixture in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and golden brown, stirring halfway through.
- Remove from the oven and garnish with fresh parsley before serving.
Notes
- Feel free to substitute any root vegetables you have on hand.
- This dish can be served warm or at room temperature.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg