Roasted Asparagus, Chickpeas & Potatoes

This simple dinner recipe is a must try. Roasted veggies are always good, especially when seasoned with the right herbs. This recipe is also great for meal prepping, full of flavor and fiber. This dish pairs well with almost anything, but in this case pair it with a side of quinoa! I heard if you use a darker colored pan, reheat is absorbed more quickly. Therefore the browning of the veggies is more encouraged. Enjoy!

Ingredients

  • 1 pound red & white potatoes, cubed (provided) 
  • 1 ½  cups carrots, chopped (provided)
  • 14 ounces chickpeas, soaked, drained and rinsed
  • 1 teaspoon basil 
  • 1 teaspoon thyme 
  • 1 teaspoon oregano
  • 1 teaspoon paprika
  • ½  teaspoon garlic powder
  • 2 – 3 tablespoons olive oil, divided
  • 1 pound asparagus, ends trimmed and cut into thirds (provided) 
  • ½ large yellow onion, sliced lengthwise
  • Salt & pepper, to taste
  • Fresh parsley, to serve

Instructions

  1. Preheat the oven to 425 degrees F. 
  2. Add chopped potatoes, carrots, and chickpeas to a mixing bowl. Drizzle with olive oil and toss. 
  3. Use a portion of the seasonings and coat well. 
  4. Spread out potatoes, carrots, and chickpeas on a sheet pan lined with parchment paper. 
  5. Place in the oven and roast for 20-25 minutes. 
  6. Remove the pan from the oven, and push the potato mixture to one half of the pan. 
  7. Place onions and asparagus in the mixing bowl and toss with the remaining oil and seasonings. 
  8. Place on the sheet pan and roast for another 10-15 minutes. 
  9. Remove from the oven and let cool. 
  10. Garnish with fresh parsley and serve.

Adapted from: https://simple-veganista.com/potato-asparagus-chickpea-sheet-pan-dinner/

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