Vegetarian Sheet Pan Dinner with Chickpeas and Veggies
Description
This chickpea and vegetable sheet pan dinner features seasoned butternut squash, sweet potato, carrots, and onion and couldn't be any easier to make.
Ingredients
•
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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1/2 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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1/2 teaspoon ground black pepper
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2 green onions, chopped
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a large sheet pan.
2
Place russet potatoes, chickpeas, butternut squash, sweet potato, onion, and carrots on the prepared sheet pan. Drizzle with oil and toss to coat.
3
Combine salt, onion powder, garlic powder, fennel seeds, sage, and black pepper in a small bowl. Sprinkle over vegetables and toss to coat.
4
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.
5
Season with more salt and black pepper to taste. Top with green onions to serve.