Flavorful Veggie Sheet Pan Dinner
A simple and delicious meal, perfect for weeknights!
Ingredients
- 2 small sweet potatoes, cubed
- 2 medium carrots, sliced on the diagonal
- 1/2 head of cauliflower, cut into bite-sized florets
- 1 14 oz can of chickpeas, drained, rinsed, and dried
- 1 tsp dried basil
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp paprika
- 3/4 tsp onion powder
- 2 tbsp avocado oil, divided
- 1 tsp salt, Pink Himalayan or Sea Salt
- 1/2 medium red onion, quartered
- 1 bunch of asparagus
Instructions
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Preheat oven to 425 degrees Fahrenheit.
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Line a large baking sheet with parchment paper.
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Add the cubed sweet potatoes, carrots, cauliflower, and chickpeas to your baking sheet.
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To the veggies, add the herbs & spices, 1 tbsp oil, and salt. Mix until everything is fully coated, and evenly spread out the veggies on the pan to ensure even baking.
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Bake for 20 minutes. The sweet potatoes should be starting to soften.
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While the veggies are baking, prepare the asparagus. Using your hands, snap off the fibrous ends. Cut the asparagus into 1 inch pieces.
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Remove from the oven and add the asparagus, onion, and 1 tbsp oil. Using tongs or a spoon, mix the asparagus and onion with the other veggies.
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Bake for an additional 10-15 minutes, or until the veggies have browned and softened.
Recipe Notes
- This would be delicious over a bed of lettuce to make a warm salad.
- Get creative with the veggies – use what is in season or already in your fridge!
- To add a little spice, add 1/4-1/2 tsp cayenne.
