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Herbed Potato, Asparagus, and Chickpea Sheet Pan Dinner

Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Author: David Buckingham

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.