" < slenderkitchen.com Let's Make Sheet Pan Pesto Chickpeas and Vegetables See Recipe These easy vegetarian sheet pan meal with roasted vegetables, chickpeas, and pesto is as easy as it is delicious. Packed with veggies and flavor. Ingredients
- 1 lb. sweet potatoes, chopped (cut into 1 inch pieces)
- 2 carrots, sliced
- 15 oz. canned chickpeas, drained and rinsed
- 1 tbsp Italian seasoning
- 1 tsp paprika
- 1 tsp garlic powder
- 2 tbsp olive oil, divided
- 1.5 cups asparagus, chopped
- 1.5 cups cauliflower florets (small florets)
- 1 red pepper, sliced
- Salt and pepper
- 1/4 cup pesto
Step 1Preheat the oven to 425 degrees. Spray a baking sheet with cooking spray or cover with parchment paper. Toss the potatoes, carrots, and chickpeas with half the olive oil and half the Italian seasoning, paprika, and garlic powder. Season well with salt and pepper. See RecipeStep 2Spread out on the baking sheet. Bake for 23-25 minutes until potatoes are beginning to soften. See RecipeStep 3Meanwhile, toss the asparagus, cauliflower, and red pepper with remaining olive oil, spices, salt, and pepper. See RecipeStep 4Carefully remove the pan from the oven and add the asparagus, cauliflower, and red pepper. Cook for 10-15 minutes until tender crisp. Potatoes should be tender. See RecipeStep 5Serve with a drizzle of pesto. See Recipe For more Stress-Free Healthy Recipes visit Slender Kitchen