HERBED POTATO, ASPARAGUS & CHICKPEA SHEET PAN DINNER
One pan, a few fresh ingredients and spices, oven roasted together creating a healthy meal the whole family will love!
- Prep Time: 5
- Cook Time: 40
- Total Time: 45 minutes
- Yield: Serves 3
- Category: Entree, Gluten-Free
- Method: roast
- Cuisine: American
- Diet: Vegan
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.
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.
Notes
If you don’t have all of the herbs on hand, use 1 tablespoon Italian seasoning or herbes de provence mix.