Vegetarian Sheet Pan Dinner with Chickpeas and Veggies Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. The original recipe (1X) yields 8 servings.

• 3 medium russet potatoes, cut into 1-inch pieces
• 2 (15 ounce) cans chickpeas, rinsed and drained
• 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
• teaspoon ground black pepper
• 2 green onions, chopped (Optional)

Directions

1. Preheat the oven to 350F (175C). Grease a large sheet pan.
2. Place russet potatoes, chickpeas, butternut squash, sweet potato, onion, and carrots onto the prepared sheet pan. Drizzle with vegetable oil and toss to coat evenly.
3. In a small bowl, combine salt, onion powder, garlic powder, fennel seeds, sage, and black pepper. Sprinkle the seasoning mixture over the vegetables and toss again to ensure all ingredients are coated.
4. Bake in the preheated oven for 25 minutes. Stir the vegetables halfway through cooking.
5. Continue baking for another 20-25 minutes until the vegetables are soft and lightly browned, and the chickpeas are slightly crisp.
6. Once done, season with more salt and black pepper to taste, if desired.
7. Top with chopped green onions before serving, if using.

Nutrition Facts (per serving)

• Total Fat: 6g (8% Daily Value)
• Saturated Fat: 1g (5% Daily Value)
• Sodium: 542mg (24% Daily Value)
• Total Carbohydrate: 50g (18% Daily Value)
• Dietary Fiber: 9g (30% Daily Value)
• Total Sugars: 6g
• Protein: 7g (14% Daily Value)
• Vitamin C: 37mg (41% Daily Value)
• Calcium: 95mg (7% Daily Value)
• Iron: 3mg (14% Daily Value)
• Potassium: 924mg (20% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.