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Vegetarian Sheet Pan Dinner with Chickpeas and Veggies
Ingredients
- 3 medium russet potatoes, cut into 1-inch pieces
- 2 (15 ounce) cans chickpeas, rinsed and drained
- 1/2 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
- 1/2 teaspoon ground black pepper
- 2 green onions, chopped
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a large sheet pan.
- Place russet potatoes, chickpeas, butternut squash, sweet potato, onion, and carrots on the prepared sheet pan. Drizzle with oil and toss to coat.
- Combine salt, onion powder, garlic powder, fennel seeds, sage, and black pepper in a small bowl. Sprinkle over vegetables and toss to coat.
- 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.
- Season with more salt and black pepper to taste. Top with green onions to serve.
Source
Original recipe: View Original
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