HERBED POTATO, ASPARAGUS & CHICKPEA SHEET PAN DINNER
INGREDIENTS
- 1 lb. baby red potatoes, sliced in half lengthwise
- 1 1/2 cups petite baby carrots
- 1 can (14oz.) chickpeas, drained and rinsed
- 1 teaspoon of EACH dried basil, dried thyme, dried oregano (see notes)
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 2 – 3 tablespoons olive oil, divided
- 1 lb. asparagus, ends trimmed and cut into thirds
- 1/2 large yellow onion, sliced lengthwise
- mineral salt & fresh cracked pepper, to taste
- Fresh parsley, to serve
INSTRUCTIONS
- Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper, silpat or lightly grease with oil.
- Add the potatoes, carrots and chickpeas to the sheet pan, drizzle with 1 1/2 tablespoon olive oil and 3/4 of the spices, toss to coat. Arrange the potatoes flesh side down, this will help them get crispy edges. Place in the oven for 20 -25 minutes.
- Carefully remove the pan from the oven, push the potato mixture to one side, add the onion and asparagus, add the remaining oil and herb/spice mix, toss to coat. Place sheet pan back in the oven and roast for 10 – 15 minutes more.
- Let cool a few minutes. Serve with parsley sprinkled over top and sliced avocado on the side. Would be great with a serving of quinoa on the side as well, adding more fiber and protein!
- Store leftovers in an airtight container in the refrigerator for up to 5 – 6 day
Source recipes simple-veganista.com
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