Herbed Potato, Asparagus, and Chickpea Sheet Pan Dinner
Ingredients
- 1 lb baby red potatoes sliced in half lengthwise
- 1 1/2 cups petite baby carrots
- 1 can (14 oz) chickpeas drained and rinsed
- 1 tsp dried basil
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp paprika
- 1/2 tsp garlic powder
- 2-3 tbsp olive oil divided
- 1 lb asparagus ends trimmed and cut into thirds
- 1/2 yellow onion large, sliced lengthwise
- kosher salt to taste
- freshly ground pepper to taste
Instructions
- Preheat oven to 425℉. 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 for a few minutes before serving.
Notes
Vegan Sheet Pan Dinner | Herbed Potato, Asparagus & Chickpeas (simple-veganista.com)
We like to season with Parmageddon – Colonel De Gourmet Herbs & Spices and swap broccoli / broccolini for the asparagus.