Easy Roasted Harvest Vegetables and Chickpeas
A simple and healthy recipe for roasted vegetables and chickpeas, perfect for a weeknight meal. This dish is packed with flavor and nutrients, making it a great option for a vegetarian or vegan diet.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 large Sweet Potato peeled and diced
- 15 pieces Brussels Sprouts trimmed and halved
- 15 oz Chickpeas drained and rinsed
- 1 small Red Onion sliced
- 2.5 tablespoons Olive Oil
- 1.5 teaspoons Cumin ground
- 1.5 teaspoons Coriander ground
- 1 teaspoon Turmeric
- 1 teaspoon Salt kosher, or to taste
- 0.75 teaspoon Black Pepper freshly ground, or to taste
- Minced Garlic optional
Instructions
Preparation Steps
- Preheat oven to 425°F (220°C) and line a baking sheet with foil.
- Add sweet potatoes, Brussels sprouts, chickpeas, and red onion to the baking sheet. Drizzle with olive oil and sprinkle with cumin, coriander, turmeric, salt, pepper, and garlic (if using).
- Roast for 25-30 minutes, or until sweet potatoes are tender and Brussels sprouts are browned. Toss or flip once halfway through.
- Serve hot, optionally with Lemon Tahini Dressing or Curry Yogurt Sauce.
Notes
Serve immediately and enjoy!