Name: Vegetarian Sheet Pan Dinner with Chickpeas and Veggies
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: Chickpeas, rinsed and drained - 2 (15 ounce) cans; Butternut squash - peeled, seeded, and cut into 1-inch pieces - ½; Onion, diced - 1; Sweet potato, peeled and cut into 1-inch cubes - 1; Carrots, cut into 1 inch pieces - 2 large; Russet potatoes, cut into 1-inch pieces - 3 medium; Vegetable oil - 3 tablespoons; Salt - 1 teaspoon; Ground black pepper - ½ teaspoon; Onion Powder - 1 teaspoon; Garlic powder - 1 teaspoon; Ground fennel seeds - 1 teaspoon; Dried rubbed sage - 1 teaspoon; Green onions, chopped (Optional) - 2

Vegetarian Sheet Pan Dinner with Chickpeas and Veggies

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Vegetarian Sheet Pan Dinner with Chickpeas and Veggies

1. Chickpeas, rinsed and drained - 2 (15 ounce) cans

2. Butternut squash - peeled, seeded, and cut into 1-inch pieces - ½

3. Onion, diced - 1

4. Sweet potato, peeled and cut into 1-inch cubes - 1

5. Carrots, cut into 1 inch pieces - 2 large

6. Russet potatoes, cut into 1-inch pieces - 3 medium

7. Vegetable oil - 3 tablespoons

8. Salt - 1 teaspoon

9. Ground black pepper - ½ teaspoon

10. Onion Powder - 1 teaspoon

11. Garlic powder - 1 teaspoon

12. Ground fennel seeds - 1 teaspoon

13. Dried rubbed sage - 1 teaspoon

14. Green onions, chopped (Optional) - 2

How to cook deliciously - Vegetarian Sheet Pan Dinner with Chickpeas and Veggies

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease a large sheet pan.

2. Stage

Place chickpeas, butternut squash, onion, sweet potato, carrots, and russet potatoes on the prepared sheet pan. Drizzle with vegetable oil and toss to coat.

3. Stage

Combine salt, black pepper, onion powder, garlic powder, ground fennel seeds, and rubbed sage in a bowl. Sprinkle over vegetables on the sheet pan and toss to coat.

4. Stage

Bake in the preheated oven for 25 minutes. Stir and bake until vegetables are soft and lightly browned and chickpeas are slightly crisp, 20 to 25 minutes more. Season with additional salt and black pepper to taste, and top with chopped green onion before serving.