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Flavorful Veggie Sheet Pan Dinner

A simple and delicious meal, perfect for weeknights!

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 3 servings
Author Samantha Larkin

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

  1. Preheat oven to 425 degrees Fahrenheit.

  2. Line a large baking sheet with parchment paper.

  3. Add the cubed sweet potatoes, carrots, cauliflower, and chickpeas to your baking sheet.

  4. 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.

  5. Bake for 20 minutes. The sweet potatoes should be starting to soften.

  6. While the veggies are baking, prepare the asparagus. Using your hands, snap off the fibrous ends. Cut the asparagus into 1 inch pieces.

  7. 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.

  8. 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.