freshly roasted asparagus, potato and chickpea sheet pan dinner with a wooden spatula

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5 from 35 reviews

One pan, a few fresh ingredients and spices, oven roasted together creating a healthy meal the whole family will love!


Units Scale
  • 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
  • 23 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


Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper, silpat or lightly grease with oil.

Assemble: 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.

Roast: Place in the oven for 20 -25 minutes.

Add onion + asparagus: 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.

Continue roasting: Place sheet pan back in the oven and roast for 10 – 15 minutes more. Let cool a few minutes before serving.

Serve: Place in individual serving bowls and top 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 can be stored in an airtight container in the refrigerator for up to 5 – 6 days.


If you don’t have all of the herbs on hand, use 1 tablespoon Italian seasoning or herbes de provence mix.