Roasted Vegetables and Chickpeas
One-pan vegetables and chickpeas roasted to perfection! Easy, healthy, customizable, and so delicious! (Vegan, gluten-free)
Servings: 8 side servings
- 15 oz. can chickpeas
- 2 carrots
- 4 medium potatoes (about 1 lb. - I love yukon gold)
- 1/2 head cauliflower
- 1 small head broccoli
- 1 small red onion
- 1 1/2 cups mushrooms (about 4-6 oz.)
- 5-6 cloves garlic
- 1-2 tsp. dried basil (or other herb of choice)
- 2 Tbsp. olive oil (*optional)
- 1/4 tsp. salt (more to taste)
Preheat oven to 425.
Prep the vegetables: mince garlic, dice carrots and potatoes, chop broccoli and cauliflower into bite-sized pieces, halve/quarter the mushrooms, and slice the onion.
Rinse and drain the chickpeas.
On a large baking sheet (use two if you’d like to space them out more), place all the vegetables and chickpeas. Drizzle them with olive oil* and toss to coat. Add salt and basil, and toss again.
Place in the oven and roast for 40-45 minutes, stirring halfway through.
*I’ve transitioned to oil-free baking, so I simply place the veggies and chickpeas on a pan lined with parchment paper now. Works beautifully!
Recipe adapted from Better Homes & Gardens
Calories: 195kcal | Carbohydrates: 31g | Protein: 9g | Fat: 5g | Potassium: 1013mg | Fiber: 8g | Sugar: 3g | Vitamin A: 3030IU | Vitamin C: 100.2mg | Calcium: 120mg | Iron: 5.6mg