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Chickpea and Veggie Sheet Pan Dinner

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PREP TIME
25 min
COOKING TIME
45 min
TOTAL TIME
70 min
SERVINGS
8 servings
Dinner
Chickpea and Veggie Sheet Pan Dinner
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
Instructions
1
Preheat the oven to a medium-high temperature, equivalent to 350 degrees F (175 degrees C).
2
Next, lubricate a large sheet pan with cooking spray to prevent food from sticking.
3
Then, arrange a medley of vegetables - including russet potatoes, chickpeas, butternut squash, sweet potato, onion, and carrots - in a harmonious pattern on the prepared sheet pan.
4
After that, anoint the vegetables with oil and mix until they are evenly coated.
5
Subsequently, blend together salt, onion powder, garlic powder, fennel seeds, sage, and black pepper in a small bowl.
6
Now, sprinkle the spice mixture over the vegetables and combine until they are evenly coated.
7
Then, place the vegetables in a preheated oven at 350 degrees F (175 degrees C) for an initial 25 minutes.
8
After the initial baking time, stir the vegetables and continue to bake until they are tender and lightly browned, with the chickpeas being slightly crispy. This may take an additional 20 to 25 minutes.
9
Finally, add a pinch of salt and black pepper to taste.
10
Top the dish with green onions before serving.