Vegetarian Sheet Pan Dinner with Chickpeas and Veggies

Adding chickpeas to root vegetables on a sheet pan makes for an easy dinner! Make sure to cut all the vegetables the same size or they won't cook properly!

• Preparation Time: 25 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 10 mins
• Calories: 273 Calories

Ingredients

• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 3 tablespoons vegetable oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 onion, diced
• 2 (15 ounce) cans chickpeas, rinsed and drained
• 2 green onions, chopped (Optional)
• 1 teaspoon dried rubbed sage
• 1 sweet potato, peeled and cut into 1-inch cubes
• ½ butternut squash - peeled, seeded, and cut into 1-inch pieces
• 2 large carrots, cut into 1 inch pieces
• 3 medium russet potatoes, cut into 1-inch pieces
• 1 teaspoon ground fennel seeds

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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.

Step 4

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.