Roasted Vegetables and Chickpeas
This easy one-pan dish is both healthy and customizable. Use your own favorite roasting vegetables or whatever is in season!
- 15 oz. can chickpeas
- 2 medium carrots
- 4 medium potatoes (about 1 lb. - I use 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/less to taste)
Preheat oven to 425°F (218°C).
Prepare 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), 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.
*For oil-free baking: Omit the olive oil and line your pan with parchment paper for easy non-stick baking.
Yield: This makes a very large batch so reduce or halve if desired.
Recipe adapted from Better Homes & Gardens.
Calories: 197 kcal | Carbohydrates: 33 g | Protein: 8 g | Fat: 5 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Potassium: 919 mg | Fiber: 8 g | Sugar: 4 g | Vitamin A: 3032 IU | Vitamin C: 105 mg | Calcium: 87 mg | Iron: 2 mg