Easy Sheet Pan Veggies
Hi y'all! It has been a fat minute since I have been able to post, but I have dozens of recipes that I would love to share, so hang with me!
Today, I have an all-time new favorite . . . as in I have already made this 3 or 4 times.
This Sheet Pan Veggie dinner is filling thanks to some chick peas, red potatoes, plant protein, and the best healthy vegan fat for cooking: olive oil. (I studied abroad in Greece, so I can't go on enough about how amazing olive oil is!) And, it is so tasty, and so very easy.
I haven't been able to cook as much as I'd like recently (I think everyone is really busy this time of year!), but this is absolutely no problem to whip together and to feel great about eating!
Really all you need are some of your favorite veggies to roast, some chickpeas, olive oil, and spices.
I used carrots, asparagus, broccoli, and red potatoes. And, this even usually yields some leftovers, too. Really, you can't not win if you decide to make this.
Here's what you'll need:
1 lb red potatoes, diced into bite-sized pieces
1 cup of baby carrots, diced in halves or thirds
1 crown of broccoli, stemmed trimmed, and cut into bite-size pieces
1 can of chickpeas, rinsed and drained
1 lb of asparagus, end trimmed and diced bite-sized
Optional (not pictured): 1/2 of a large white onion, sliced
1 tsp dried basil, thyme, and oregano
1 tsp paprika
1 tbsp lemon juice
2-3 tbsp olive oil
2 cloves garlic minced
Salt & Pepper to taste
What you'll do:
Today, I have an all-time new favorite . . . as in I have already made this 3 or 4 times.
This Sheet Pan Veggie dinner is filling thanks to some chick peas, red potatoes, plant protein, and the best healthy vegan fat for cooking: olive oil. (I studied abroad in Greece, so I can't go on enough about how amazing olive oil is!) And, it is so tasty, and so very easy.
I haven't been able to cook as much as I'd like recently (I think everyone is really busy this time of year!), but this is absolutely no problem to whip together and to feel great about eating!
Really all you need are some of your favorite veggies to roast, some chickpeas, olive oil, and spices.
I used carrots, asparagus, broccoli, and red potatoes. And, this even usually yields some leftovers, too. Really, you can't not win if you decide to make this.
Here's what you'll need:
1 lb red potatoes, diced into bite-sized pieces
1 cup of baby carrots, diced in halves or thirds
1 crown of broccoli, stemmed trimmed, and cut into bite-size pieces
1 can of chickpeas, rinsed and drained
1 lb of asparagus, end trimmed and diced bite-sized
Optional (not pictured): 1/2 of a large white onion, sliced
1 tsp dried basil, thyme, and oregano
1 tsp paprika
1 tbsp lemon juice
2-3 tbsp olive oil
2 cloves garlic minced
Salt & Pepper to taste
What you'll do:
- Preheat the oven to 425
- In a large bowl, combine olive oil, lemon juice, garlic, and spices. Stir to combine well.
- Add in the broccoli, chickpeas, carrots, and potatoes. Stir until well combined.
- Using a large spoon with holes to drain, scoop the veggies onto a baking sheet
- Bake for 20-25 minutes
- With the remaining olive oil and spices in the bowl, add in the onion and asparagus. Mix until well combined.
- When the 20-25 minutes is up, take the pan out and add the onion and asparagus
- Roast all again for another 10-15 minutes until all the vegetables are soft and crispy
- Enjoy!
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