Chickpea and Vegetable Sheet Pan Roast
Ingredients Needed
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3 medium russet potatoes, cut into 1-inch pieces
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2 (15 ounce) cans chickpeas, rinsed and drained
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½ butternut squash - peeled, seeded, and cut into 1-inch pieces
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1 sweet potato, peeled and cut into 1-inch cubes
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1 onion, diced
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2 large carrots, cut into 1 inch pieces
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3 tablespoons vegetable oil
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1 teaspoon salt
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1 teaspoon onion powder
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1 teaspoon garlic powder
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1 teaspoon ground fennel seeds
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1 teaspoon dried rubbed sage
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½ teaspoon ground black pepper
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2 green onions, chopped (Optional)
Instructions
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Preheat your oven to 350°F (175°C) and lightly grease a large baking sheet.
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Arrange russet potatoes, chickpeas, butternut squash, sweet potato, onion, and carrots on the prepared baking sheet. Drizzle with olive oil and toss to coat evenly.
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In a small bowl, mix together salt, onion powder, garlic powder, fennel seeds, sage, and black pepper. Sprinkle the seasoning mix over the vegetables and toss to coat.
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Roast in the oven for 25 minutes. Stir the vegetables and continue baking for an additional 20-25 minutes, or until the vegetables are tender and lightly browned, and the chickpeas are slightly crisped.
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Season with extra salt and pepper to taste, and garnish with chopped green onions before serving.
Nutritional Information (per serving)
| 273 | Calories |
| 6g | Fat |
| 50g | Carbs |
| 7g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 273 | |
| % Daily Value * | |
| Total Fat 6g | 8% |
| Saturated Fat 1g | 5% |
| Sodium 542mg | 24% |
| Total Carbohydrate 50g | 18% |
| Dietary Fiber 9g | 30% |
| Total Sugars 6g | |
| Protein 7g | 14% |
| Vitamin C 37mg | 41% |
| Calcium 95mg | 7% |
| Iron 3mg | 14% |
| Potassium 924mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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Evaluation :
5/5