Roasted Veggie & Chickpea Sheet Pan

d.

Serves: 4

Prep: 50 mins

Ingredients

1 lb. (450g) baby red potatoes, sliced in half lengthwise OPTIONAL

13.4 oz. (380g) carrots, halved lengthwise

8.4 oz. (240g) canned chickpeas, drained and rinsed

1 tsp. dried basil

1 tsp. dried thyme

1 tsp. dried oregano

1 tsp. paprika

¹⁄₂ tsp. garlic powder

1lb (450g) asparagus, ends trimmed

¹⁄₂ large yellow onion, sliced lengthwise

fresh parlsley, chopped

1 avocado, quartered

Nutrition Key

Kcal	Fats	Carbs	Protein
534	68g	16g	22g

*nutrition per serving

Directions

1. Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper, lightly greased with oil.

2. Add the potatoes (flesh side down), carrots and chickpeas to the baking sheet, add 1½ tablespoons of olive oil and ¾ of the dried herbs and spices, toss to coat. Place in the oven for 20-25 minutes.

3. Carefully remove the pan from the oven, push the potato mixture to one side, add the onion and asparagus, ½ tablespoons of olive oil, dry herbs and spices, and toss to coat.

4. Place the sheet pan back in the oven and roast for 10-15 minutes. Remove from the oven and set aside to cool for a few minutes before serving.

5. Divide equally in serving bowls, top with parsley and serve avocado on the side.

6. Store: Leftovers can be stored in an airtight container in the refrigerator for up to 5-6 days.